Search Results (4,195 found)
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This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
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This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a hearty, filling meal - A variation on the Classic, using spicy tomatoes with green chiles, and ranch-style beans. There's only one pot to clean up!
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Green Goddess dressing a mix of mayonnaise, sour cream, herbs, anchovies, and lemon was created at the Palace Hotel in San Francisco in the 1920s, as a tribute to an actor starring in a play called The Green Goddess.
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I came up with this dish after I forgot to go shopping. I used only some pantry staples and some random ingredients I had on hand.
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Get Spanish Spice Rubbed Rib-eye with Sherry Vinegar Steak Sauce Recipe from Food Network
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Get Grilled Street Corn Salad with Cumin-Lime Vinaigrette Recipe from Food Network
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Curried butternut squash soup is simmered with coconut milk for a spicy Thai-inspired soup great for cold evenings.
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Here are two recipes for the price of one: a garlicky rice side dish and a hearty black-bean chili that puts meatier versions to shame.
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Loaded with fresh veggies and dressed with an olive oil-lime juice vinaigrette, this easy, summery dish makes a perfect light meal or a side dish to your favorite grilled entrée.
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For some reason, most recipes for this call for Knorr's or Maggi bullion, but I like to start with chicken broth, or homemade stock instead. I guess this would...
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Enjoy this Barbecued Australian lamb leg with grilled vegetables and almond pesto recipe recipe with ingredients and easy step-by-step directions from Chowhound.