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cooking.nytimes.com
Bulgur is a versatile cracked wheat product that can lend a nutty flavor to a variety of dishes Because this is a casserole, it calls for coarse bulgur, which can also be used in pilafs, soups and stuffed vegetables It is paired here with spinach, tomatoes and cheese for a bubbly and hearty dish.
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Antelope meat, potatoes, corn, and bell peppers simmer with elbow macaroni to make this tasty and easy main dish.
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Green pepper, basil and diced tomatoes are simmered with garlic and bouillon, then combined with spinach in this easy soup.
cooking.nytimes.com
This recipe is by Leslie Bruni and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a wonderfully spicy cream pasta with a hint of garlic and shallots. You also can add sauteed chicken or shrimp. Very easy and quick sauce to make if you are looking for a spicy entree.
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Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
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Hard shell tacos with ground beef simmered in ketchup; topped with Cheddar cheese, tomato and lettuce. For those who aren't crazy about spicy Tacos!
cooking.nytimes.com
This sauce is a tomato jam that tastes more like a richly spiced ketchup A long simmer is important This is inspired by a recipe for a delicious tomato jam in the chef Matthew Kenney’s cookbook, “Matthew Kenney’s Mediterranean Cooking.” My version is not as sweet as his; I decided to call it ketchup rather than jam because to me, it tastes like a richly spiced ketchup, with sweet and sour flavors and a little kick from the cayenne
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Biscuits and gravy get a mess-free makeover.
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Onions, celery, carrots and garlic are cooked with tomatoes in this chicken broth based soup with barley.