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cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fiery hot habanero peppers -- 15 of them! -- make this volcanic hot sauce something to remember. Use rubber gloves to chop and seed the fiendish pods.
www.delish.com
Meaty shark, like swordfish, is an ideal fish for threading onto kabobs. Our Indian version spices it up with a fragrant, mustardy cashew rice.
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Cinnamon tortilla chips are dipped in a fragrant fruit salsa.
cooking.nytimes.com
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
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Get Grilled Eggplant Pizza Recipe from Food Network
www.simplyrecipes.com
Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly.
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Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.
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Hot dogs in buns are topped with HORMEL® Chili with Beans and shredded Cheddar cheese then baked until piping hot.
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Spread this delicious turkey salad on your favorite crackers! A blend of turkey meat, celery, onions and sweet red bell pepper is mixed with flavors that create an appetizer everyone will love.
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Pork chops are lightly browned in the skillet, then baked with rice and onions flavored with beef consomme.
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Chocolate-covered frozen bananas are a great summer treat. Ripe bananas have a wonderful creamy consistency when frozen, and the rich chocolate coating is delicious.