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Traditionally Gumbo Z’Herbes is a Lenten and meat free dish. Truth is, it is great anytime and the addition of some Tasso produces a heartier dish. Feel free...
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Sausage and eggs with crisp tender peppers and onions are topped with shredded Cheddar cheese and rolled up in wheat tortillas for a hearty on-the-go breakfast.
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This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Serve with crackers, crusty bread, sliced apple or pita chips.
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Get Faces in the Dark Recipe from Food Network
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Whip up deliciously easy ham and cheese sandwiches flavored with green onions, olives, eggs and mayonnaise. Wrapped in foil and baked, they are great served hot or cold.
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South-of-the-border flavors star! Sautéed chicken, green pepper and onion strips coated with a spicy, creamy sauce are rolled up in warm tortillas.
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Make this colorful peach salsa with avocado, apple, green onion, and tomatoes during peach season for a refreshing and spicy chip dip or meat topper.
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This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
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Pico de gallo combines with Jack cheese and a saute of chicken, onion and green pepper to fill these grilled tortilla sandwiches.
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For easy and delicious one-pot meal enchiladas, fill your skillet with sour cream, green chiles, olives, chicken breasts, and torn tortillas.
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A sweet citrus dressing seasoned with chili powder and cumin is used both to marinate the chicken breasts and dress the green salad.