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cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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Goat cheese, apple, and mandarin are but a few of the elements in this fruit-packed green salad recipe complete with a homemade citrus vinaigrette component.
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.
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Stuffed with shrimp and crab, mirlitons (also known as chayote squash) make a delicious substitute for bell peppers.
cooking.nytimes.com
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight Just make a quick slurry of onion, bell pepper, ham, parboiled rice, garlic, cayenne, thyme and tomatoes Let it simmer until the rice is tender, about 20 minutes
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Very easy, very good Spanish rice!
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A recipe for the complex, aromatic Indian spice blend garam masala.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Serve this glamorous dish on a bed of couscous with a shower of chopped cilantro.
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Get Garden of Good and Evil Bulgogi Recipe from Food Network