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A thick and hearty homemade chili with a kick. Serve topped with a dollop of sour cream, shredded cheddar and buttery crackers. You can't stop at just one bowl!
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Get Shakshouka Recipe from Food Network
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Amaze your friends with this easy-to-make spiralized cucumber and jicama salad atop a creamy avocado-based tostada that is ready in no time.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Corn salad with plenty of corn varieties, tomatoes with green chile peppers, and red bell pepper is a quick and easy side dish for picnics or Cinco de Mayo parties.
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A Rhode Island exclusive. Kind of like a Sloppy Joe but far superior. Spicy enough to earn it's name, it's best washed down with a good beer. For you non Rhodey people, torpedo rolls are just the long sandwich rolls.
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This is a great vegetarian sandwich with roasted asparagus and bell peppers that even meat-lovers will like! I came up with this idea after having an asparagus sandwich at a restaurant that my husband and I both loved. It is quick and easy and so yummy!
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Recipe for Roasted Pepper and Goat Cheese Empanadas, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.
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Rice gets dressed up with bacon, onion, green pepper, and a savory tomato sauce. Top with corn and black olives, if desired.
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This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.
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These crostini are ready for a party topped with black and green olives over smooth spreadable cheeses in this easy gourmet appetizer.