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A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight.
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My usual method for roasting peppers is to sit each pepper on an open flame, letting the skin turn black and ashen in spots It’s time-consuming, especially if I’m roasting more than four peppers at once (I have a four-burner stove), so I blacken them all together under the broiler (You could also use a grill.)
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This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party...
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This potato salad is packed with green and black olives, sweet and dill pickle relish, and a hearty portion of hard-boiled eggs all stirred together with mayonnaise-coated red potatoes.
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Salami, mozzarella cheese, artichoke hearts, and olives are threaded on a toothpick and drizzled with olive oil for an Italian-inspired antipasto-on-a-stick appetizer.
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Pita bread is topped with a Greek-inspired spinach salad with olives, feta cheese, and mozzarella cheese. A lemony dressing completes this vegetarian pizza.
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This bright and fresh recipe layers romaine, purslane, tomatoes, black olives, and feta cheese into an elegantly presented Greek salad.
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Sour cream, cheddar and Parmesan melt into an ultra-creamy base for chicken, broccoli, olives and noodles. Curry adds a spicy note.
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This recipe yields a big batch of hearty pasta salad with tuna, pasta, garbanzo beans, artichoke hearts, olives, and greens in Italian dressing.
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Strands of baked spaghetti squash tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories.
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.