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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Low-Fat Clam Chowder Recipe from Food Network
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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
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This down-home New Orleans classic of shell-on shrimp in a spicy garlic sauce is quick and delectable.
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Jill Dobias, of the East Village restaurant Joe and Misses Doe, is a master of creative cocktails with irreverent names The Clam in a Can is her spicy, beery riff on an oyster shooter It also brings a michelada to my mind
Ingredients: beer, clam juice, hot sauce, old bay
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This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
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Get Porchetta Recipe from Food Network
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A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.
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Get Black Beans and Rice Recipe from Food Network