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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetable side dish features sweet onion, tomato, and zucchini seasoned with garlic and chicken bouillon.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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Fennel studded Italian sausage and saffrin bring the flavor of Sardinia to this hearty, herb-freshened ragu.
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Discover the tangy, fresh taste of sliced green tomato, rolled in cornmeal breading and fried to a golden brown. Serve with a dollop of spicy remoulade sauce you whip up in seconds.
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Get Marinated Cherry Tomatoes with Arugula Recipe from Food Network
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This tasty hot pepper sauce contains a surprising ingredient - fresh dates. A small bowl of this divine sauce is on the table everywhere in Cameroon, Africa, each unique to the person making it.
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Chef John's version of a formerly super-secret recipe from the now-closed Gino's restaurant is rich with San Marzano tomatoes and lots of butter.
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This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
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This sandwich is a tasty way to serve Italian sausages. It is a Friday night regular for my family.