Search Results (3,575 found)
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Cheesy and delicious, this hash brown casserole has a crunchy topping.
www.delish.com
This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans, and diced green chilies, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.
www.chowhound.com
In my family it's a traditional dish and the mother of my granmother told us the original recipe. I thilnk it's an interesting proposition of our "dieta mediterranea...
Ingredients: carrot, olive
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The sweetness of the caramelized vegetables complimented by an unexpected cinnamon that blends beautiful into the spicy background. The red pepper flake flavor...
www.delish.com
Black-eyed peas are are actually beans. Likely originating in North Africa and brought to the New World by explorers and slaves, these tasty legumes have long been an important and beloved part of the Southern diet.
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I invented this after being given an SUV-load of okra that I had no idea what to do with.
cooking.nytimes.com
Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.
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Star anise and cloves perfume the broth, bok choy brings a welcome bite of green, spicy Sriracha lends a gentle kick, and store-bought wonton wrappers make thin
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from "Michael Symon's Live To Cook" by Michael Symon The combination of tomatoes and blue cheese is sublime. I tweek this recipe with the recipe link noted below...
cooking.nytimes.com
This recipe is by David Tanis and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.