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These fresh tasting chicken enchiladas are bathed in lots of zippy green enchilada sauce and tamed with just a bit of shredded 2% cheese.
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This recipe is a speedy alternative to the more traditional Mexican breakfast dish. Enchilada sauce, tortilla chips, and Mexican cheese are assembled in layers, and then heated in the microwave to meld the flavors together.
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This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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Absolutely simple and delicious as an appetizer or main course! Marinated portobello mushrooms are grilled, then topped with roasted red peppers and melted mozzarella cheese.
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This Italian dressing mix is a combination of eight pungent herbs that you can store and use to whip up fresh Italian dressing in seconds whenever the mood strikes!
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Tostadas are layered with spicy chipotle beef, sour cream, and shredded cheese for a flavorful and Mexican-inspired meal.
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Get Tortas Ahogadas Recipe from Food Network
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Get Grilled Stuffed Jalapeno Chiles Recipe from Food Network
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Get Grilled Halloumi Cheese Recipe from Food Network
Ingredients: halloumi, oregano, olive oil, lemon
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Learn how to make pastry twists with this simple step-by-step guide from Food Network Magazine.