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This classic Mexican chiles rellenos recipe (sometimes spelled chili relleno) is filled with lots of cheese and served with a spicy roasted tomato salsa.
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Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
cooking.nytimes.com
This recipe is by Trish Hall and takes 11 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This stir-fry is Cantonese comfort food, with familiar flavors and ingredients put together in a delicious way that takes just a few minutes to cook.
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Dessert sauce flavored with nutmeg, fresh lemon juice and rind.
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Invited to a party and don't know what to bring? Don't fret! Your host will be all smiles when you show up with a bowl of this Vodka Sangria.
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Get Tijuana Kitchen Rice Recipe from Food Network
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This Mexican-inspired black bean salad combines rice, corn, and tomatoes with a spicy vinaigrette dressing. It will be loved by the whole family.
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This colorful dish features red, green and yellow bell peppers with in turmeric-gold rice and scarlet tomatoes. Beautiful to look at, even better to eat.
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A layered cocktail with a blasphemous name.
Ingredients: cacao, maraschino liqueur, cream
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I have used this recipe for Italian Nachos and it is always a favorite as a appetizer before any Italian dinner or cocktail party.
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Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...