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Chicken thighs simmer with green peppers, onion, cubed potatoes, coconut milk, and curry sauce. So easy to make, yet so darn tasty.
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This easy casserole is made with fresh chorizo, tortilla chips, chicken breast, and corn, then covered with a creamy green enchilada sauce and baked until bubbly.
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This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
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Get Copycat Guacamole Greens Recipe from Food Network
cooking.nytimes.com
I found that the best way to make these so they cook through without burning is to make small latkes, using about 2 tablespoons of the mixture for each one You can also finish them in the oven
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Get Pasta with Clams, White Wine and Spicy Italian Sausage Recipe from Food Network
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Get Farro Salad with Grilled Eggplant, Tomatoes and Onion Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour plus at least 2 1/2 hours’ chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Get Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette Recipe from Food Network
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Get Absolutely Fabulous Frise-Easy Salad Recipe from Food Network
www.delish.com
We knew penne was the only thing missing from a Caesar.