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These wonderful country-fried green tomatoes make a great side dish for summer!
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A creamy bacon, spinach, and cheese filling turns ordinary tomatoes into a terrific appetizer, side dish, or light entree.
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If your grocery store doesn't carry green tomatoes, find someone with a garden.
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Use leftover shrimp, ham, and rice to make jambalaya-stuffed tomatoes. Top with Parmesan cheese for a tasty appetizer.
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Okra is sauteed in bacon grease with onion, green pepper, celery, and stewed tomatoes in this simple side dish.
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The perfect light lunch: Tender baked eggplant and sautéed green peppers are topped with a fresh, tangy tomato sauce. Serve with bread for dipping.
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The natural deliciousness of salmon is enhanced with a delicate blend of spices, a little butter, and Parmesan cheese.
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Simple step-by-step instructions on how to can and process fresh tomatoes.
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Starting with dried chickpeas instead of canned ones makes all the difference in this citrusy side dish. Although soaking and cooking the chickpeas takes a bit more time, the effort is minimal.
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This recipe is by Pierre Franey and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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Get Swordfish with Tomatoes and Capers Recipe from Food Network