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cooking.nytimes.com
Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner They can be served open-faced or folded over
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This unique recipe gives the typical quesadilla a Middle Eastern twist. Its delicious for breakfast any time of the year. You can substitute other seasonal fruit or jam, such as plums, raspberries, or peaches.
cooking.nytimes.com
This sweet and pungent combination of mango, shrimp, chilies and cumin is as quick to put together as a stir-fry Indeed, if you don’t have corn tortillas on hand, serve the shrimp with rice.
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For those times when a breakfast taco just won't cut it.
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Get Holy Guacamole Recipe from Food Network
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These open-faced tostadas will make you forget all about Taco Tuesday.
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Camembert and Ham Bread Pudding Recipe from Food Network
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An adventurous drink, glogg comes from an old word meaning burning ember. You'll feel the heat when you serve this Swedish mulled wine for the holidays!