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cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
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Succulent mangoes star in this easy summer salad that's made in minutes simply by peeling and cutting up the fruit, then tossing it with walnuts, cranberries, lettuce, and sliced red and green bell peppers.
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It's hard to go wrong with this effortless simmer of ground beef, sweet bell peppers and onions in a tomato sauce. Serve over macaroni and pass the cheese.
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A classic red pepper jam recipe.
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Quesadillas on the grill make for a quick and easy supper on a hot day. Cooked chicken and imitation crab are great substitutes for the shrimp, as well as any vegetables and cheese of your choice. Serve with a tossed salad and Mexican rice.
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New Mexico green chiles set this meatloaf apart if you can find them; serve this sliced for dinner and cold on lunchbox sandwiches tomorrow.
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Place chicken and colorful veggies on skewers, grill, and enjoy! This is a quick way to enjoy a delicious barbequed meal.
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Keep this tasty mix of potatoes, onions, and bell peppers in the freezer for quick and easy breakfasts.
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A pinch of white sugar takes the edge off this quick-fix salsa, prepared with canned tomatoes and fresh, crunchy vegetables.
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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Eggplant is stuffed with sauteed eggplant, onion, peppers and bread crumbs, then topped off with some feta cheese and baked. I named it after the long summer nights I spent with my family on the balcony eating this tasty recipe, because at this season in Greece we have plenty of eggplants and cook them in various ways.