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Double decker tostadas with ground beef, red bell pepper, Mexican rice, and your favorite additions make a quick and easily customizable family dinner.
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The famous Monte Cristo and Croque Madame sandwiches marry to form Chef John's delicious union of hot honey ham and Havarti held between crispy custard-soaked French toast and topped with a poached egg.
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Aztec-style chicken is marinated in honey, garlic, and ancho spice and then grilled and served over a creamy roasted corn-sweet potato mash.
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Raspberry thumbprint cookies get a drizzle of white chocolate and a sprinkling of red sugar for a festive Christmas cookie perfect for gifts or parties.
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This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
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Vegetarian stuffing made with cream of mushroom soup, mushrooms, pecans, and cranberries is a hit for everyone at Thanksgiving dinner.
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Cocoa powder is added to half the batter and swirled in creating a dark chocolate swirl pound cake that is simple to prepare.
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A tropical twist on the Waldorf Salad! Turkey breast and pineapple are tossed with crisp celery, red bell pepper, and green onion, finished with a creamy curried mango dressing.
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Here's a hearty, homey soup that's high in flavor and low in fat.
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With few ingredients and even fewer steps, this curry is a cinch to make quickly. Most of the work is done by a blender, which ensures a silky sauce. If you dont have a blender, use a food processor; the texture will just be slightly less smooth.
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Key lime juice and raspberry preserves add sweet and tangy flavor to these mini cheesecakes with shortbread crusts.
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You will leave the table well-sated after a bowl or two of chicken and wild rice in a heavy cream herbed broth. Toss in a few diced pimientos for color.