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Rustic Tomato Tart takes free form pastry dough to new summer heights! Add basil pesto, sweet corn, a spot of cheese and garden tomatoes!
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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Get Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil Recipe from Food Network
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
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Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.
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This recipe is by Joanna Pruess and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baby shrimp are marinated in tomato sauce, creating a great dip for parties and entertaining!
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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Get Tomato Basil Soup Recipe from Food Network
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An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!
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This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
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This sauce is an old standby for my Sunday dinners at home.