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In this Brazilian recipe, brown rice is topped with black beans, tomatoes, sausage, and served alongside sweet and sticky baked bananas.
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Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.
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It's back to school and back to work all the more reason to have dinner ready in the freezer.
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Need a quick and hearty lunch? Precooked Italian sausage slices with sauteed bell peppers and diced tomatoes make a zesty meal--served as is or piled on a hoagie roll.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: tomatoes, butter, onion
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Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
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Simmering chunks of potato, Italian sausages and artichoke hearts in a tomatoey broth melds their flavors into a savory stew. Sop up the plentiful broth with crusty bread.
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Buttered savoy cabbage cooks with onions and kielbasa until tender. Pierogies are first boiled, then pan fried until golden brown before being stirred into the cabbage.
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Get Rigatoni with Spicy Shrimp Recipe from Food Network
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Get Italian Mixed Salad Recipe from Food Network
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This hearty stew, flavored with oregano, cumin, and beer, will make your taste buds go into overdrive! Serve over rice or with a crusty bread and salad. Great for a chilly winter meal.
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Get Chiles Rellenos Recipe from Food Network