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All the flavors of Mexican posole, including pulled pork and hominy, are topped with Cheddar cheese in this recipe for on-the-go burritos.
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You can substitute brown or green lentils for the red in this dish.
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Fresh conch is delightfully prepared in this mild fresh ceviche with pineapple and cilantro. It smells and tastes great!
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Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Get Bloody Bull Cocktail Recipe from Food Network
cooking.nytimes.com
Salmon replaces tuna in this old-fashioned sandwich.
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A perfect soup for summer. Chilled avocado soup with a pinch of nutmeg. Topped with fresh diced tomato, this creamy soup has a stunning presentation.
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In this eggplant Parmesan recipe, we bread the eggplant, then arrange it over a bed of Basic Tomato Sauce and layer it with basil leaves and mozzarella.
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This recipe is something I make my little ones. Its easy, healthy and they enjoy it! It is a basic taco/mexican flavored dish that is easy to prepare, appeals...
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Cubed beef, barley, onion and tomato sauce are cooked in a slow cooker with water and beef bouillon in this easy soup.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.