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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.
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For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.
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All the chili-cheesy goodness of Frito Pie in a buttery crust.
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This produces tangy, flavorful tofu jerky much like the kind you get at the health food store.
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This easy soup is made with pumpkin puree, chicken stock, onion, and fresh herbs. Cream is stirred in at the end for added richness.
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Oh, we went there: For anyone who loves bacon burgers, we have a dip loaded with onion, Worcestershire, and so much cheese.
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Get Bacon and Tomato Pasta Recipe from Food Network
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Recipe courtesy of Lidia's Italy, Knopf 2007.
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A soy- and Worcestershire sauce-flavored marinade adds terrific flavor to mesquite or hickory-smoked beef jerky.
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This simple herb and spice blend with paprika, garlic powder, thyme, rosemary, and sage is the perfect rub for a roast chicken.
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Sauteed mushrooms, cooked black beans, and store-bought salsa are layered with corn tortillas in a baking dish to create this Tex-Mex-inspired casserole, perfect for any weeknight meal. Top with Monterey Jack cheese and bake until melted and bubbling.