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cooking.nytimes.com
Many cuisines have some version of a starchy vegetable stuffed, then fried, but the corviches of Ecuador speak to tropical and African influences in a delicious way; the plantains give them great crunch and a mild sweetness, while the peanuts offer an intriguing toasted, buttery taste Stuffed here with quickly stewed tuna, they're great as appetizers or as a light meal when paired with a salad.
cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
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Black and kidney beans are combined with ground beef and whole kernel corn in this tomato juice based soup with taco seasoning mix.
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Anaheim, jalapeno, poblano and green peppers with a host of other veggies, give this hot sauce zip and zing!
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Tasty strips of sirloin are seasoned with garlic powder, then slow cooked with onion, green pepper, and stewed tomatoes for this easy and comforting dinner.
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Get Snails In Hot Sauce Recipe from Food Network
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This is a fast and fresh salsa made with roma tomatoes, canned tomatoes and green chiles, cucumbers and cilantro.
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Remember the meat sauce that Mom used to cook all day long? This version tastes as good, but can be made in only fifteen minutes. Perciatelli and bucatini are interchangeable; spaghetti would be fine here, too.
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Simple and flavorful--crushed tomatoes, onion, vodka and cream.
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Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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A slow cooker recipe for white chicken chili assembled quickly with chicken thighs, canned beans and zesty tomatoes.
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.