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Crushed tomatoes, tomato sauce, onion, garlic, bell pepper and spices make this authentic enchilada sauce that's way better than any store bought variety.
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This classic Ethiopian spice blend with lots of heat and even more spices--like cumin, coriander, cardamom and more--makes an amazing addition to soups and stews.
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Grilled eggplant and a variety of peppers are processed with garlic, green onion, and lemon juice into a spreadable tasty dip. Serve with toasted baguette slices and seasoned flat bread crackers.
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Sunny side up eggs welcome a warm, peppery tomato salsa in this version of a Mexican favorite.
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This recipe is by Linda Wells and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by David Tanis and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Traditionally this is a spicy dish. It is a great easy lunch meal, eat with grilled meat such as pork chop or a fish dish. It was also most popular dish on...
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Yummy curried wild rice and squash soup.
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Mushrooms lend a rich savory flavor, making this an appealing cool-weather dish.
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This delectable, free-form tart requires no fancy cutting or shaping of dough, but still looks elegant. Full of green spring vegetables and topped with nutty Gruyère cheese, this pastry is the perfect dish to serve at your next gathering.
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This boldly flavored dish is enticing, especially to those with a taste for heat.
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Get Gnocchi with Mushroom Alfredo Sauce Recipe from Food Network