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This recipe is by Julia Reed and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make this Indian-style coconut rice with three kinds of coconut: shredded coconut, coconut oil, and coconut water. Serve with your favorite curry.
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Get Spiced Pecans Recipe from Food Network
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Get Oven Fried Chicken Recipe from Food Network
www.allrecipes.com
This wonderful, quick soup works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites!
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This simple recipe handed down from a Scandinavian mother uses chili beans, diced tomatoes, and tomato sauce to turn turkey, onion, and celery into a chili
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These mini quiches are a great party snacks. Filled with spicy chorizo, potatoes, and cheese, they can be garnished with garlic mayonnaise and fresh chives.
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A green smoothie made with aloe vera juice, spinach, kale, chard, and banana is a filling, on-the-go breakfast.
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This grits recipe uses breakfast sausage, jalapeno pepper, bell pepper, and Monterey Jack cheese. This is great with any main dish, as a main dish, or for breakfast.
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Carne guisada is a hearty Mexican-style beef stew. It is excellent with tortillas or cornbread, and is also great as a burrito filling.
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This party dip is made in the slow cooker with breakfast sausage and processed cheese.
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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.