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This recipe is by Elaine Sciolino and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bow-tie pasta and ham mix with bell pepper, tomato, and green onion in this mayonnaise-based picnic salad.
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This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
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Set this cheese ball out at a party and it will disappear like magic before your eyes. Serve it with plain potato chips, crackers, or raw vegetables.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Get Fire-Grilled Chicken Quesadilla Recipe from Food Network
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The simple, creamy French soup made with just potatoes, leeks, stock, and of course butter and cream.
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Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce then baked with Cheddar and garnished with fresh cilantro.
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Browned ground beef is combined with packets of ranch dressing mix and taco seasoning in this soup with tomatoes, green chilies, kidney beans and canned hominy. Serve with sour cream and grated cheese.
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Get Spiced Plantain Chips with Mint Garlic Sauce Recipe from Food Network
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Chunks of jalapeno pepper throw a little extra heat onto the fire.