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This recipe is by Barbara Kafka and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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Get Cin Chili Stuffed Poblano Peppers Recipe from Food Network
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Black-eyed Pea Salsa with green chiles, onions, red bell pepper, served with jack cheese quesadillas
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Get Bow Tie Pasta (Farfalle) Puttanesca with Roasted Peppers Recipe from Food Network
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Get Corncakes with Country Ham Scramble and Red-Eye Gravy Recipe from Food Network
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Get Quinoa and Vegetable Stuffed Peppers Recipe from Food Network
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Get Sicilian Pizza With Sausage and Peppers Recipe from Food Network
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Pair ground beef patties with peppers, onions, mushrooms, and a tasty pan sauce in this weeknight-ready recipe.
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A fun chicken wing appetizer, the secret is a red-tinged marinade of garlic, chile and soy.
cooking.nytimes.com
This 2006 recipe from Mark Bittman takes that workhorse of the kitchen — the egg — and makes it a bit more glamorous By cooking the eggs in simmering red wine, they become something even greater, worthy of a simple, but still indulgent, dinner.
Ingredients: cloves, good bread, red wine, eggs
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Tons of flavorful ingredients make this pizza unique and delicious. The balsamic vinegar caramelizes and makes a sort of sauce.