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This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.
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Sauteed ground beef and onions are added to a spicy chicken broth seasoned with cumin, chili powder and cayenne in this recipe which uses canned cream corn, processed cheese, and corn tortilla strips.
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Use corn flakes cereal, nuts, and coconut in this easy recipe for tasty no-bake cluster cookies.
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Homemade buttery caramels with coffee granules and sweetened condensed milk create a new twist on an old favorite treat.
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Get Dark Salty Caramels Recipe from Food Network
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Get Korean Bulgogi and Mushroom Tacos Recipe from Food Network
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Spices typical in Mexican cuisine and the freshness of cilantro and lime give this hearty soup a freshness you will love.
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This rice dish, prepared the traditional Puerto Rican way with pigeon peas and ham, is better known as arroz con gandules on the island.
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Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.
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Mint lover? You're only 4 ingredients and 15 minutes away from a make-your-own minty snack!
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This macaroni and cheese recipe combines Mexican chorizo and green chiles or jalapeños with a creamy cheddar and Monterey Jack sauce.