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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chopped eggplant, red and green bell peppers, onions, and carrots, slowly cooked on the stovetop in olive oil will make your kitchen smell like heaven. A wonderful dip for rye--or your favorite bread or crackers.
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This light-textured and juicy meatloaf is made with soft bread crumbs, green pepper, onion, and steak sauce.
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This kid-pleasing casserole tastes like a cheeseburger and fries.
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This baked Denver omelet is really a frittata with ham, bell pepper, onion, and Cheddar cheese -- all the classic ingredients of the original.
www.delish.com
In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.
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A simple recipe that the whole family can help with. Egg roll wrappers are stuffed with a mixture of meat and vegetables then fried to golden perfection in hot oil.
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Get BBQ Vegetable Medley Recipe from Food Network
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Tender potatoes and mushrooms simmer with plenty of clams in half-and-half for a rich chowder that's very easy and fast to make. This goes best with a nice crisp green salad and hot crusty bread.
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I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!
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If you're into clean eating, these quick and easy wraps with black beans, bell peppers, avocado, and leftover salmon make a great lunch.