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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chopped fresh tomatoes, green bell pepper and zucchini are cooked in a broth of onion soup mix with browned ground beef and cooked macaroni noodles.
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Black-eyed Pea Salsa with green chiles, onions, red bell pepper, served with jack cheese quesadillas
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This chicken Parmesan meatloaf recipe bakes ground chicken into savory muffins with a molten mozzarella center and crunchy top, served with tomato sauce.
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Get Cabbage Roll Phyllo Pockets Recipe from Food Network
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In Argentina, a carbonada criolla is a beautiful beef stew served in a cooked pumpkin. Today, I had no time to fiddle with a pumpkin, and they're out of season...
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This simple, citrusy chicken dinner is a real winner.
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Garlic and fresh herbs turn skillet potatoes into a sophisticated side you'll love to serve to company or your special Valentine!
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Your go-to Italian favorite is now a fun finger food.
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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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'Cause you're amazinggg, just the way you are. 😍