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A sear-the-tongue serrano sauce.
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These are a little like crab cakes, but they're made with fresh salmon and grilled.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An Indian-inspired take on braised cabbage.
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Onions, peppers and provolone cheese come together to make a great one pan supper. This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser.
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This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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The filling - kidney beans and lots of celery, carrots, green pepper tomatoes, and onions flavored with chili pepper and vinegar. When this is hot and savory, spoon into hollowed out Kaiser rolls and dig in.
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This is feed-a-crowd food: filling, hearty, satisfying, and easy to put together. It's not a fancy recipe, but bring it to your next potluck and there won't be a bit left when you go to pick up your dish.
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Cream of tomato soup is added to sauteed red peppers and onion in chicken broth with olives, chilies and stewed tomatoes. Serve over crushed tortilla chips with a dollop of sour cream and grated cheddar.
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Get Perfectly Baked Beans Recipe from Food Network
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You won't find this inside a white carton.