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This cheesy blend of catfish and vegetables is a thick, creamy crowd pleaser.
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Shrimp simmered with sauteed veggies, curry powder, milk and creamy soups. Serve over rice with chutney or other condiments.
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Try Chef John's uncle's recipe for a superb homemade spicy Italian sausage.
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Grandmother's traditional roast chicken just got healthier by adding more vegetables, using butter instead of margarine, and leaving out the powdered seasoning.
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This recipe is by Mark Bittman and takes 24 hours, largely unattended.. Tell us what you think of it at The New York Times - Dining - Food.
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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This is a Pakistani and North Indian-Muslim recipe, but there is no Pakistani label in cuisine type (kyon jee ?!?!). This is a heavy duty, real deal recipe. No...
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The addition of cucumber makes this oyster dish perfect for summer. Top it off with some caviar for extra richness.
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Get Green Chile Burger with Crunchy Avocado Salad Recipe from Food Network
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Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup.