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Shelves are bare? Here is a quick and inexpensive soup recipe you can make with ingredients you almost always have on hand. Rolled oats are added to canned tomatoes, chopped onion, and crushed garlic.
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Quick and easy, this vibrant Cambodian-style Coconut Shrimp Soup with coconut milk, green beans, and tomatoes is perfect for a weeknight supper!
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The spaghetti, chopped tomatoes, green onions, cucumbers, and black olives spend the night in the fridge chilling and soaking up all the delicious zesty Italian dressing. Makes eight generous servings.
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This ones pretty straight forward. Brown rice, black beans, stewed tomatoes, a bit of onion and oil, and in about fifteen minutes you have a hearty, delicious meal. Serves four.
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The lightness of white wine contrasts with plenty of garlic, onion and herbed tomatoes in this simmered chicken dish highlighted with the piquancy of Kalamata olives.
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This recipe for easy slow cooker chili combines the traditional ingredients of ground beef, beans, and tomatoes for a warm and comforting meal.
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Eggplant and pasta join to make this easy dish with an unforgettable spicy marinara sauce of fresh cherry tomatoes, red wine, and pancetta.
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There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.
cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 25 minutes plus weighting and refrigeration time (8-12 hrs). Tell us what you think of it at The New York Times - Dining - Food.