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Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
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Make your own Herbes de Provence rather than paying for someone else to do it. It goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!
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Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan. This is fabulous on pasta, pizza and sandwiches.
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The tomato sauce here with big pieces of flaked swordfish and slivers of jalapeño gets nicely absorbed by the penne.
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
cooking.nytimes.com
This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.
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When Lynn serves this dish to family or friends they think shes slaved all afternoon in the kitchen.
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Tuna, pine nuts and feta cheese are tossed with olives, garlic, parsley and fresh basil in this sensational pasta salad. You can also serve it hot.
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Green mung beans, soaked overnight, are mixed with rice flour, coconut, vegetables, and spices in this nutritious breakfast bread, snack, or lunch. Serve with the chutney or pickle of your choice.