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Pork chops bake up tender in a bed of Mexican-style rice for a dinner you can fix anytime with basics you probably keep on hand.
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Grilling the corn before tossing into the salad adds a delicious charred flavor to an otherwise simple dish.
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A splash of olive oil in the pan begins the process. Then the veggies are tumbled in - chopped eggplant, mushrooms, onion, and bell pepper. A shake of garlic powder, and when everything is cooked and yummy, it 's plopped into a pita pocket. Top with Mozzarella cheese, and serve.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Poblano Pepper Smash Recipe from Food Network
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Get Fajitas Recipe from Food Network
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It is a fresh and colorful salad made with potatoes cabbage, peppers and corn in a tangy Dijon dressing. Full of flavor and loved everywhere I take it. Serve this cold on a hot summer day with a loaf of crusty bread and your favorite cheese.
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As a post-undergrad student (oh my god I feel so old), I know how it is to live off of Maggi/Ramen. It can get really boring and unsatisfying. Here’s a great...
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Get Jamaican Pepper Pot Soup Recipe from Food Network
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.
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Get Tomasita's Green Chile Recipe from Food Network
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This layered appetizer spread has shrimp, cocktail sauce, green pepper, green onions, tomatoes and mozzarella cheese. Great for a family get together. Serve with assorted crackers.