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This recipe delivers a culinary experience via a diverse blend of spices and just the right flavor of down-home Texas goodness.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You need not conjure New England with your Thanksgiving turkey This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano Serve the bird with black beans and white rice on the side — and a Key lime pie for dessert.
cooking.nytimes.com
A warming one-pot meal, this Melissa Clark recipe, recalls the finest of Moroccan tagines It pulls the best from various tagine recipes — cinnamon sticks and green olives, lemon and saffron, and dried apricots Done in two hours, it might not be a dish for a busy weeknight, but a leisurely one, requiring a good amount of comfort.
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A rich bacon and black bean chili recipe.
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This is a fun way to make small individual meatloafs in less time but with a twist. I love meatloaf but am always looking for a new way to make it. This combines...
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Ground turkey and Great Northern beans are spruced up with green chiles and green enchilada sauce creating a warm and easy white chili.
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Get Chili Lime Spice Mix for Chips Recipe from Food Network
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Get Tunisian Tripe Recipe from Food Network
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.