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cooking.nytimes.com
One-Hour Texas Chili can be used for Frito pie You top either a small open bag of Fritos, or a pile of Fritos on a plate, with this beef chili, grated Cheddar cheese and chopped onions When served on a plate, some people call it a Straw Hat.
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Get Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise Recipe from Food Network
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This hearty, Franco-Asian beef stew gets a fresh kick from basil and hot chiles.
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The perfect ending to the holiday turkey is this Greek-inspired sandwich served in a warmed pita. It is filled with lettuce, tomatoes, and turkey, and topped with a homemade cucumber sauce.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.
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This is authentic carnitas (shredded Mexican pork) with lots of flavor and very little effort. Yes, it does take time but most of the time is in the cooking...
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Get Frozen Mochas Recipe from Food Network
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Make Food Network Magazine's Squash Gratin in a few easy steps.
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Get BBQ Pulled Pork Sandwiches Recipe from Food Network
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Chunks of seasoned boneless pork sirloin roast are quickly sauteed with broccoli and carrots, then tossed with herbs, grated cheese, bow tie pasta and more veggies for this colorful, main dish salad.