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cooking.nytimes.com
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
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Sweet corn relish, perfect for hot dogs, pickled corn, cucumbers, onions, red bell peppers, and tomatoes.
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Get Eggplant Rollatini Recipe from Food Network
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Toss hot, cooked pasta with cream and parsley, spoon the rich shrimp with champagne and cream sauce over the pasta, and top with Parmesan cheese for a meal made for a king. Simple to make, especially if you purchase shrimp that has already been peeled.
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Get Baked Halibut with Wine and Herbs Recipe from Food Network
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Browned ground beef is combined in this tomato based soup with chopped green peppers, cooked rice, beef bouillon, brown sugar and soy sauce.
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Soften spongy eggplant by steaming it instead of sautéeing it in oil.
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The tomato sauce here with big pieces of flaked swordfish and slivers of jalapeño gets nicely absorbed by the penne.
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Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.
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Simple yet delicious- cannellini beans and penne pasta mixed with chopped onion and fresh tomatoes.
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With 5 easy ingredients--bacon, mayo, sour cream, tomatoes and French onion dip mix--you can whip up this dip before the big game starts.