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Chef John's sausage-stuffed piquillo peppers pair the sweet taste of the peppers with spicy chorizo sausage.
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When the kids are clamoring for dinner, whip up a batch of this cheesy pasta casserole covered with golden breadcrumbs and Parmesan.
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the most requested comfort food ever!
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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This classic casserole with green beans, French-fried onions, and mushroom soup is even better with sharp Cheddar cheese.
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Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
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My sister and I have 'Rib Cook-offs' quite often and I always seem to win with this recipe. It is a chili sauce based recipe and it is the best I've experimented with so far.
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
cooking.nytimes.com
Seaweed comes in many forms, and is used extensively in Japanese cuisine Most of us are familiar with the pressed sheets of nori that are wrapped around sushi, and kombu, the dark green algae that is simmered to make classic dashi broth Japanese groceries have a dizzying array of salt-packed specialty varieties, but many supermarkets and health-food stores sell packages of dried seaweed, which may be the most user-friendly
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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Shrimp baked in a sauce of chopped tomatillos, Cotija cheese, jalapeños, onions and garlic, tossed with cilantro and lime juice.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.