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cooking.nytimes.com
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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Ezekiel bread is named after Ezekiel, who lived on it while he was in the desert for two years. It is supposed to be nutritionally complete.
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Strips of chicken breast are simmered in chicken broth with green chiles, hominy and black olives in this quick soup.
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Get Salmon Hash Recipe from Food Network
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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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The simple, creamy French soup made with just potatoes, leeks, stock, and of course butter and cream.
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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 Ham, Apple and Cheese Quesadilla Recipe from Food Network
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Get Indian Snack Mix (Chewda) Recipe from Food Network
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Hash brown potatoes cooked with peas and corn, then wrapped in a tortilla and smothered in processed cheese and tomatoes. Garnish with sour cream, salsa, lettuce and tomato, or any of your favorite toppings
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Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.