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A simple, quick, and budget-friendly dish of whole wheat pasta shells, green peas, and eggs gets extra flavor from Parmesan cheese. Perfect for Lent.
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Cheese ravioli topped with green, red and yellow peppers. A nice change from tomato sauces.
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Delicious twist on spinach salad! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for!
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Made with grated zucchini instead of potato, these Indian-influenced latkes are flavored with onions, chickpea flour, cumin, and coriander.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Flour tortillas are spread with cream cheese, sprinkled with diced mango and poblano pepper, topped with another tortilla, and grilled.
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This dip is a real crowd pleaser! From backyard barbecue to festive holiday gatherings, this dip has year-round appeal. Serve it as a dip for vegetables, chips...
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Get Cheese Ravioli with Red Pepper Sauce Recipe from Food Network
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Get Sausage, Pepper and Onion One-Pot Recipe from Food Network
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A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.
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A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you'll love it! Roll in chopped nuts if you do not prefer parsley.
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.