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Red peppers stuffed with ground turkey, quinoa, mushrooms, and tomato sauce, topped with melted Cheddar cheese make a great family meal.
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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
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Layers of canned green chiles and cheddar cheese are baked with an egg filling. This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
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Delicious food puts me in a trance. See if this sandwich made from a tasty Middle Eastern dip makes you hum.
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Make the most of sweet corn season by serving up this creamed corn at your next backyard BBQ. This dish also freezes beautiful and can be made with frozen corn (hello, Thanksgiving side dish!).
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Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice, and wine.
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Roast the beef for these cheesesteaks in advance, then assemble with caramelized onions, peppers, and melted provolone just before your guests arrive.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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