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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
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Shrimp is simmered in a spicy tomato sauce with okra and andouille sausage.
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
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Perfect as a romantic dinner for two, lobster tails are sauteed in a champagne cream sauce in this recipe.
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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded chicken in a cumin-spiced soup with kidney beans, corn, tomatoes, red and green bell pepper, and green chiles.
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Traditional Mexican black beans stewed with chorizo and epazote.
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Bacon gives this bean side dish the flavor of baked beans without the long cooking time.
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A space-based shooter designed to provide blast off.
Ingredients: maraschino cherry
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Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network
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This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook.