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This easy Mexican guacamole with corn and tomatoes tastes great with corn chips. As with all guacamole recipes, make sure you are using ripe avocados.
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This recipe is by Trish Hall and takes 34 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You'll be tempted to serve sweet potatoes for breakfast, lunch and dinner. These are pretty special. Sliced potatoes are doused with sugar, bourbon, vanilla and butter and then baked until the sauce is absorbed and the sweet potatoes crusty and brown.
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White rice is sauteed with onion and garlic, then steamed and flavored with diced tomatoes, vegetables, and chopped parsley for a colorful side dish.
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Get Butternut Squash Risotto Recipe from Food Network
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If you love lemon and garlic, you'll love this chicken thigh recipe with lemon-garlic cream sauce whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
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Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.
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This DIY recipe for a tomato-based chili sauce has been handed down through generations and is now here for you to enjoy.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dry white wine, armagnac, prune
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This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth.
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Finish off the week with tender strips of juicy steak and a zesty cucumber salad.