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A Puerto Rican side, usually served with rice and beans in our family.
Ingredients: vegetable oil, plantains
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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Cold Japanese plum wine not only makes an excellent after-dinner drink, it can be used to create quick-soak plums.
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.
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This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A mini quiche recipe with bacon, leeks, and sharp cheddar cheese, baked in flaky puff-pastry crusts.
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Get Moroccan Red Harissa Chicken Recipe from Food Network
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The flavors of summer come alive in these colorful grilled kebabs with bell pepper, zucchini, and pineapple, with a kick from Sriracha and sweetness from honey.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Thai-inspired silky kabocha squash soup with chicken broth is seasoned with red curry paste, ginger root, and coconut milk.
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Skinless chicken legs have only slightly more fat than breasts and are much tastier, especially when marinated in spicy yogurt, as they are here.