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This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh pears, green bell peppers, and jalapenos form the basis of this interesting relish that's put up in jars.
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This salad couldn 't be easier to fix. The dressing is bottled but zipped up with a bit of salad seasoning mix. The pasta only takes moments to cook and while it 's doing that you can combine the chopped tomato, bell pepper, red onion, and black olives. Refrigerate overnight to mingle all the nice flavors. Serves six.
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Apples and zucchini are tossed in a basil vinaigrette for a quick and easy salad.
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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Green tea kasutera, a Japanese sweet bread, is naturally green thanks to matcha green tea powder added to the batter.
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Chopped fresh tomatoes, green bell pepper and zucchini are cooked in a broth of onion soup mix with browned ground beef and cooked macaroni noodles.
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Your appetite will grow three sizes when you see these Grinch-inspired crispy treats.
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Couscous simmered with dates, raisins, and dried cranberries is a sweet accompaniment to pork or a nice fruit salad for brunch.
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This is a quick-and-easy stir-fry vegetable dish with bell peppers and red onion seasoned simply with sesame oil, salt, and pepper.
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Get Grilled Cabbage, Zucchini and Radicchio Coleslaw Recipe from Food Network
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A good tomato sauce is the basis for so many dishes—pizza, pasta, chicken, and fish. Here is a delicious basic tomato sauce recipe. Marinara sauce.