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I love this dish. I found this is an old cookbook by I think "Prevention Magazine." made changes and continue to serve it. I wish I still had the book but sold...
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Corn tortillas are filled with shrimp, tomatoes, shredded cabbage, and seasonings then fried and served with tomato and cabbage salsa.
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Get BBQ Buffalo Burger with Mango Ketchup and Red Slaw Recipe from Food Network
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Get Chicken and Bean Puff Pastry Empanadas Recipe from Food Network
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This recipe is by Toby Cecchini and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Autumn Panzanella Recipe from Food Network
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This classic vegetarian japchae recipe is a Korean stir-fry with sweet potato noodles, mushrooms, spinach, and carrots.
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Get Spicy Salmon Salad Recipe from Food Network
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Get Ragusa Style Ricotta Ravioli Recipe from Food Network
cooking.nytimes.com
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.