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The vegetables that make up traditional Provençal ratatouilleeggplant, zucchini, tomatoes, and bell peppersall go particularly well with basil. We've turned them into a pasta sauce that can also be served on polenta or on a hero with sa
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Get Fire and Ice Cake Recipe from Food Network
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My boyfriend made me the best stuffed chicken last evening. It was so good that I crowned him a better cook than me. Serve with a small side of salsa and sour cream on the side.
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A bright and colorful salad of spinach and lettuce is topped with pretty bell peppers, avocado, cauliflower, and broccoli for a rainbow of delicious veggies. Serve drizzled with your choice of dressing.
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Orange, yellow, and red peppers are tossed with an olive oil and vinegar dressing and tricolor pasta.
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This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!
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Comfort food comes in the form of slow-cooked chicken breasts and thin-sliced potatoes simmered in a creamy, cheesy sauce for hours.
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Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.
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Crunchy vegetables and chicken are treated to a quick garlic-ginger saute, then tossed with a lightly sweetened soy sauce.
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This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day.
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A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!