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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Stir angel hair pasta with chicken breast strips, prepared pesto, red and yellow bell peppers, and asparagus to make a quick, colorful dish that will impress family or guests.
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Quinoa has become one of my favorite meals over the past year, so I am con­stantly try­ing to think up new ways to pre­pare this won­der­ful super­food. I had...
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Class up the classic with this hasselback technique.
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Creamy and cheesy tomatoes, vodka and garlic give this sauce a special flavor.
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A little bit fancy, a little bit... cheeseburger.
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This mixture of cheese, tomatoes, ground beef, chile peppers, and beans delivers a dip that simply belongs among your favorite football snacks.
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This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
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Shrimp, spinach, tomatoes, garlic? Yes, this is the pasta of your dreams.
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Get Habanero Sauce Recipe from Food Network
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This is my staple, end of the month, broke until payday recipe. Somehow, we always have a few cans of chickpeas and noodles laying around. If necessity breads...
Ingredients: noodle, chickpeas, tomatoes