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Pico de gallo, made with fresh tomato, onion, and jalapeno, is perfect for serving with your favorite Mexican dishes.
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This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this simple preparation, baked flounder fillets take on a delicious Italian-inspired flavor.
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Zucchini cored and stuffed with meat and rice then cooked in tomato sauce is a traditional Lebanese comfort food recipe.
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Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. Spices can be adjusted to taste.
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HOLLAND HOUSE Sherry Cooking Wine adds a subtle, sweet background flavor to this spicy, Mexican seasoned marinade. Lean, boneless, skinless chicken breasts are delicious as well.
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This delicious one-pot meal consists of a homemade tomato-mushroom sauce over breaded chicken breasts.
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Basil, tomato, and red pepper flakes expand on the classic grilled cheese sandwich in this recipe.
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Grits are cooked with garlic flavored processed cheese, and served with sauteed shrimp and tomatoes.
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This Sicilian pizza sauce can be personalized to taste--adjust the oregano or basil, or maybe add garlic powder or red pepper flakes.
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Iceberg wedges are sprinkled with colorful tomato pieces and green onions and served with a warm sweet-and-tangy bacon dressing.