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Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.
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A lightly seasoned onion and cheese quiche that's sure to please.
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A simple fajita made with tender chicken, colorful peppers, onion, spices and zesty Ro*Tel tomatoes for a quick weeknight meal.
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
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This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.
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The ultimate taco recipe: a double-decker taco with a soft flour tortilla wrapped around a crispy corn taco shell, giving them a crazy texture.
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This refreshing salad of cool honeydew melon and cucumbers combined with zippier flavors of mint and lemon is a healthy, easy summertime treat.
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Get Heirloom Tomato Salsa Recipe from Food Network
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This deviled ham recipe mixes ham, mayonnaise, pickle relish, cayenne, Tabasco, and Dijon mustard into a smooth, spicy spread for sandwiches or crackers.
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Get Sauerbraten Recipe from Food Network
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The basics of tomato sauce and tomato paste are enhanced with onion, garlic, oregano and olive oil for a great basic sauce to spread over that pizza crust.