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Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason. We've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!
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Fish fillets quick-simmered in spiced chickpeas and flavored with preserved lemon.
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This asparagus and chicken casserole with a browned crumb topping is easy because you use canned asparagus and soup.
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This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This flavorful soup is made with chicken broth, zucchini, summer squash, and Velveeta®, spiced up with green chiles and topped with cilantro. Serve with warm tortillas.
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Get Tomato and Grilled Corn Salad with Almond Vinaigrette Recipe from Food Network
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These maple-glazed, prize-winning doughnuts with pumpkin puree and pumpkin pie spice are baked, not fried.
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These delicious Armenian lamb kebabs marinate for 24 hours and then they are broiled twice to ensure that all of the meat and vegetables have cooked to perfection! Serve with rice pilaf and pita bread.