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Smothered in chili and cheddar cheese sauce, these easy chili cheese fries are a complete meal in themselves.
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.
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Here's an easy-to-make knockout chowder with signature Southwest flavors.
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Chili with quinoa, plenty of beans, and tomatoes is a hearty, vegan version of chili that will please the whole family.
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Chicken breasts, three kinds of beans, and the surprise ingredients of brown sugar and Asian-style chili black bean sauce make this slow cooker chicken chili stand out.
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Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin's Olivia restaurant, reconfigures it as a playful cocktail snack.
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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
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This is an easy, but tasty, white chicken chili recipe you can make either with a couple of chicken breasts or ground chicken. I'm sure it would be great with...
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Serve a tender corned beef brisket to your family for any special occasion or just because it's so tasty. The meat is slowly cooked in an oven for maximum flavor.
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Sweet red bell peppers are sauteed with garlic and spicy cayenne pepper, then simmered with sour cream and chicken broth to make a hot and luscious pasta sauce. Finish with Parmesan cheese and toss with cooked pasta.
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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
cooking.nytimes.com
Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis