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This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Clams, Chilies, and Parsley Pizza Recipe from Food Network
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This is a great simple tomato based cream sauce with scallops, tomatoes, cream and vegetables. If you are not found of scallops, a nice white fish like cod...
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Get Mexican "Street Corn" Fajitas Cheat Sheet Recipe from Food Network
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Get Turkey With Ancho-Orange Sauce Recipe from Food Network
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Smoked paprika gives this beef stew a rich, smoky taste. It cooks long and slow and can be made a day ahead and reheated. Instead of noodles, you can serve over rice or potatoes.
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This is a classic, but easy Greek salad with a simple, simple dressing. Chop and dice all the veggies - bell peppers, cucumbers, tomatoes, red onions, and olives. Then whip up the vinegar and oil dressing. Toss one with the other, and add crumbled feta cheese.
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Linguine topped with a hot tomato mushroom sauce and sprinkled with crumbled feta and black olives.
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Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture.
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This pasta salad with bacon and avocado is to die for. Savory bacon, creamy avocado, briny olives, and pasta are all mixed together in a creamy Italian dressing.
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Enjoy the bright, fresh flavors of tomato and basil in this quick and easy dish. Toss hot pasta with sauteed garlic and scallions; add chopped tomatoes, mozzarella, Parmesan, basil and olives.
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Impress your guests with this delicious and bite-size pasta salad on a stick featuring tortellini, mozzarella, and olives!