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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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This recipe started with a published recipe, and I have modified it over time to make it my own. This salsa has become so popular with my family and friends...
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Even non-sardine-lovers will enjoy this excellent salad with its garlicky sauce. We think one can of sardines is just the right amount, but if youre a big fan of the little fish, go ahead and use two.
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This classic Mexican side dish is made with fresh tomatoes, chile peppers, onion, garlic, cilantro, and . . . carrot! Try it; you'll love it.
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Grilled shrimp with an Italian tomato salsa of fresh, uncooked tomatoes, black olives, garlic and parsley.
cooking.nytimes.com
There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime I love salsa with fish, and since it is wild salmon season, the marriage seems opportune
cooking.nytimes.com
This recipe is by Enid Nemy and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carolynn Carreño's recipe for Rice Bowls with Poached Egg, Roasted Tomatoes, and Feta
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Get Hazelnut Chicken Recipe from Food Network
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Topping salmon with tomatoes, onion, basil, olives, and feta cheese gives it a delicious Greek flair.
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Get Fresh Tomato Topping Recipe from Food Network
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Get Pacific Cod and Clam Cacciucco Recipe from Food Network