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A creamy blend of buttermilk, sour cream, vinegar, chives, and parsley.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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This hearty black bean soup is what you need on a cold and dreary day! Made with ham shanks, sweet potatoes, bell pepper, onion, cumin, and chili.
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Shaved Brussels sprouts flavored with lime juice, salt, and pepper are cooked in butter in this quick and easy side dish everyone loves.
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A turkey burger seasoned with onion soup mix, pepper, and soy sauce. Easy to make and great for dinner and barbeques.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This summer salad of grilled corn, red pepper, and sun-dried tomatoes is great served warm or at room temperature. It has lots of flavor!
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There are quite a few posts asking for suggestions recently, so I thought I would post this complete meal rec. For those of you who don't like long ingredient...
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Lightly roasted tomatillos give a smoky taste to this spicy green salsa. Remove the seeds and ribs of the peppers for a milder version.
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Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal.
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This sweet and spicy barbequed chicken pizza has bacon, Gorgonzola cheese, and diced jalapeno pepper - and it's husband-approved!
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This vegetarian special gets its bite from canned green chiles and hot pepper sauce; cream cheese cools things down.