Search Results (12,390 found)
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mac 'n cheese gets a lift from the ordinary with Hidden Valley® Original Ranch® Dressing and grated Asiago cheese.
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A spicy combination of ground beef, onion, and green chili pepper, layered between ready-bake biscuits, and baked golden brown.
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A quick and easy, delicious salsa recipe to accompany steak and meat dishes is this bell pepper salsa, seasoned with red chile flakes, onions, and parsley, basil or arugula.
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The veggies match the colors in the tri-colored pasta. And the dressing is real zesty and spicy. So when all three - pasta, veggies and dressing - come together, you have a festive, tasty and beautiful salad for six.
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A quick, simple and delicious no-fail fish recipe. You can use any firm white fish fillets for this recipes such as scrod, walleye, or halibut.
cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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The dressing is herbed and creamy and the salad is full of great veggies - peas, green peppers, onions, and celery. Crunchy too. Ramen noodles and water chestnuts take care of that. Serves twelve.
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.
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Very easy, very good Spanish rice!
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A recipe for the complex, aromatic Indian spice blend garam masala.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.