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Bacon joins forces with rice, beans, and tortillas creating a delicious duo: bacon tacos!
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Mint, sugar, and champagne: for playas only!
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Soaked salt cod is layered with potatoes, eggs, golden raisins, capers, and roasted red peppers, then simmered in a white wine-tomato sauce.
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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
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Shrimp is simmered in a spicy tomato sauce with okra and andouille sausage.
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Perfect as a romantic dinner for two, lobster tails are sauteed in a champagne cream sauce in this recipe.
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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
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Chef John combines cucumbers, tomatoes, olives, oregano, and feta cheese with a simple vinaigrette to give this classic Greek salad big flavor and serious crunch.
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This mixture of Israeli couscous, tomatoes, olives, bell pepper, and feta cheese in a lemon juice dressing delivers a taste of Greece to your table.
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My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.
Ingredients: water, green peas, salt, flour, butter, milk