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This recipe for quick and easy Spanish rice mixes cooked rice with diced tomatoes, chili powder, and beef bouillon to accompany Mexican-inspired meals.
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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken legs are stuffed -just under the skin -with a buttery dressing that features fresh garlic, parsley, bread crumbs and other tasty ingredients. Then the legs are slathered with a curry and garlic butter and grilled to perfection.
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A marinade for grilled chicken thighs is a little sweet, a little tangy, and a little hot thanks to maple syrup, rice vinegar, and plenty of seasonings. You can use chicken breasts, too.
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This delicious spaghetti squash casserole combines cooked ground beef, onion, and bell pepper with baked squash, served in the squash shell.
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This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
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Traditional stove-top soups are simmered to tenderize the raw meats and vegetables, which increases the cooking time. Because meats and vegetables won't scorch...
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These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.
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Shepherd's pie is pure comfort food, and this vegan version will satisfy the taste buds of the vegetarians in the crowd.
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An easy Mexican shrimp cocktail recipe. You'll need fresh shrimp, tomatoes, chipotle chiles, avocado, and cucumber for this recipe.
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