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Shrimp and pork - layered with rice noodles, bean sprouts, and herbs - all rolled together in a fresh rice wrapper and served with a hoisin-peanut sauce for dipping. Great for an appetizer or lunch!
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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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 moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
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A double cheese effect, as Parmesan-coated chicken swims in a pool of pasta sauce with a blanket of melted Monterey Jack over all.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Onions, celery, carrots and garlic are cooked with tomatoes in this chicken broth based soup with barley.
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These simple slow-roasted tomatoes are delicious on burgers, pizza, or sandwiches.
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Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!