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This exotic tasting dip made with easily obtained ingredients is perfect for vegetables and bread!
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Red potatoes are layered with rich Gouda cheese and baked with butter and garlic.
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Broiled salmon steaks are topped with a delicious mango and tomato salsa.
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Made with fat free cream cheese, reduced fat cheddar, green chiles, and hominy, this casserole is creamy and tangy and won't leave you feeling guilty for wanting seconds!
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Barbacoa meat, also known as beef cheek meat, is slow-cooked with onion and garlic until juicy and tender. Serve on tortillas with hot sauce and cilantro.
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Raw tomatillos, avocado, cilantro, and jalapenos are quickly blended together in a refreshing summer salsa! This is the ultimate fresh, green salsa. The addition of avocado gives it a wonderful creaminess!
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Ground beef, garlic and onions are sauteed, then slow cooked with tomato puree and seasonings.
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A whole fillet of salmon is marinated in a sweet ginger and garlic marinade, then grilled on a cedar plank for an impressive main dish.
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This mixture of basil, lemon juice, mustard and garlic adds a wonderful texture and flavor to grilled shrimp. You won 't want to prepare them any other way.
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Try it with all your favorite raw vegetables. Tzatziki sauce is also a great way to cool the mouth after a bite of spicy food.
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Spiral-sliced zucchini and carrots combine with chicken thighs in a quick and easy one-pan dinner. Vinaigrette dressing adds a bright note.
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This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.