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One hour in the refrigerator allows for 'mingling' time between cilantro, jalapeno, cactus and other uniquely South-of-the-border ingredients.
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Saltine crackers soak in spices overnight, including plenty of hot red chili flakes, until they are mighty hot. Serve with chili.
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For an easy French dip sandwich, this slow cooker French dip recipe uses rump roast slowly simmered in beef broth, onion soup, and beer.
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Broccoli florets, onion and shredded carrots in chicken broth are combined with a roux-thickened milk base in this cheese soup made with processed American cheese food.
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 2 hours 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken is simmered in coconut milk with galangal, lemongrass, and green onion in this tom kha gai soup, a fresh Thai lunch or dinner recipe.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
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Make this a few days before you need it, for the flavors to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking utterly delicious.
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Bake cod fillets with a savory topping of herbed Boursin cheese, diced tomatoes seasoned with garlic, onions, and peppers, and Parmesan cheese, and enjoy a fast and easy seafood dish.
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Get Black Bean Burgers Recipe from Food Network
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This quick and easy Spanish rice uses instant rice, vegetable juice, and taco seasoning for a spicy side dish.
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Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be combined with parsley, mint, tomatoes, and a bit of oil and freshly squeezed lemon juice. Serves four.