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cooking.nytimes.com
This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
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Get Healthy One-Skillet Shrimp and Quinoa Recipe from Food Network
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Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.
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Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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This South African original is similar to meatloaf, but so much better. A slightly sweet curry flavors ground beef with a milk and egg custard on top. It's delicious!
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Couscous, garbanzo beans, caramelized onion, diced red bell pepper, carrot, and cucumber are tossed with a curried white balsamic vinaigrette, then sprinkled with crumbled bacon for a bold-flavored salad.
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Using prepared pie crust lets these savory homemade Indian treats be baked in the oven instead of the traditional deep-frying.
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Cooked turkey meat turns this versatile and fresh Waldorf salad into a great lunch or light meal. Serve salad on top of salad greens or in a pita shell.
www.delish.com
To make this healthy soup especially tasty, Naomi Pomeroy cooks the carrots with Madras curry powder, ginger, and garlic. Before serving, she adds a little bit of Tabasco sauce and a drizzle of tarragon-infused oil.