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Fresh tomatoes are simmered with tomato paste, white wine and dried basil in this quick soup.
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Instead of frying strips of bacon, Bobby Flay brushes them with mango chutney, then bakes them in the oven; the sweet, crispy, smoky pieces are irresistible.
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If this sounds like a pared-down salade niçoise, it is Make a bold vinaigrette that is unapologetically fragrant with garlic and anchovy Boil medium-size potatoes in their skins
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
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Get Roasted Roma Tomato and Bison Stew Recipe from Food Network
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The spicy sausage in this soup will heat up a cold Wednesday night.
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Green chile peppers, ginger, and cumin flavor this fresh cilantro condiment.
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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender beef steak and green onions are cooked together with oyster sauce and sherry.
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Beef chuck roast, taco seasoning mix, green salsa, and beef broth are all you need in your slow cooker to make a terrific taco filling.