Search Results (4,158 found)
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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This light and flavorful appetizer is great for seafood and garlic lovers!
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An easy, quick and economical recipe that kids really like. Ground beef, noodles, corn and tomatoes make a complete meal in one skillet. My sister who ran a daycare used to make this and everybody enjoyed it.
Ingredients: beef, noodles, tomatoes, kernel corn
www.simplyrecipes.com
Caramel from scratch is easy! And apples dipped in delicious homemade caramel sauce are perfect for Halloween!
www.chowhound.com
This is not the runny boxed kind but the real baked kind like grandma used to make. It's far better then any elbow mac & cheese I've ever eaten. You can eat...
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These enchiladas are the best excuse to stay home on a Friday night.
cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
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This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
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Macadamia nut brittle with dried blueberries may be something you've never had before; if so, you are in for a salty-sweet, crunchy treat.