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A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.
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Moroccan flavors of saffron, preserved lemon, and cumin seed infuse slow-braised chicken thighs, traditionally served with couscous or rice.
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Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
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Get Achiote Marinated Baby Chickens Stuffed with Chorizo and Mustard Greens Recipe from Food Network
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These are the prettiest peppers you'll ever make.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use canned enchilada sauce to reduce the preparation time in these turkey filled corn tortillas with olives, onions and two cheeses.
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This recipe is very similar to a tartar sauce used at a famous South Texas seafood restaurant. An important part of this recipe is to ensure that all ingredients have been finely minced together. Hope you enjoy.
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Get Italian Tortilla Pizza Recipe from Food Network
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This is a great appetizer that goes well with unsalted crackers or toasted bread rounds. Adjust flavor to taste!
Ingredients: olives, garlic, capers, olive oil, water, lemon
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Get Black Olive Mayonnaise Recipe from Food Network
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Put a twist on taco night with our easy taco bake that's ready to pop in the oven in just 10 minutes. Deliciously crisp Cauliflower Veggie Tots on top make it easy to sneak in some extra veggies!