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Mexican pork carnitas, slow cooked, spicy, shredded pork shoulder, finished in the oven for browning, served with tortillas and salsa.
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Get Fried Eggs and "Refried Beans" Burritos Recipe from Food Network
cooking.nytimes.com
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through
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Yummy breakfast burritos are stuffed with sausage, scrambled eggs, cheese, and salsa. Bring your breakfast along with you.
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Chicken enchiladas are smothered in a low-fat sour cream sauce and topped with pepperjack cheese creating a restaurant-quality weeknight dinner.
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One-pot Curried Ground Turkey—ground turkey sautéed with onions and garlic, then simmered with Indian seasonings, potatoes, tomatoes, and peas.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A recipe for cauliflower, chickpeas, and green beans simmered in a Thai-style green curry and coconut milk sauce.
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Get Matzo Ball Soup Recipe from Food Network
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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
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This unique spaghetti dish is made risotto style: toasting the pasta to a delicious nut-brown and adding flavorful broth in increments.
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Rich and creamy baked blueberry French toast with a special blueberry sauce.