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cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
I don't really care for stuffed green peppers, but I have found that I really like them with yellow, orange, or red peppers. The salsa gives these an added kick.
www.simplyrecipes.com
Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
www.foodnetwork.com
Get CALIFORNIA STEAKHOUSE BURGER (Sponsored) Recipe from Food Network
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Canned sweet peas, Colby cheese, pimentos, and creamy mayonnaise combine for a tasty, easy salad that's best when chilled overnight.
www.chowhound.com
With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
cooking.nytimes.com
Pinto beans are emblematic of the Old West — good cheap hearty fare These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
www.chowhound.com
A chili recipe for the slow cooker is the only way to go when making chili. Try this chipotle chicken chili recipe and you won't be disappointed.
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Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger.
www.delish.com
Every ingredient in this dip is there for a reason.