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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Put a twist on conventional taco salad recipe with this quick version using French dressing.
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Ground beef and spaghetti are simmered in a tomato-based broth in this one-dish, skillet spaghetti perfect for weeknights.
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Marinated tofu, blanched snow peas, carrots, cabbage, and peanuts are tossed together in this delicious Asian-style salad.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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Sliced green chiles serve as the base of this quick, crustless quiche that easily adapts to any of your favorite cheeses and vegetables.
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Onions, bell peppers and jalapenos are heated in a skillet. Black beans come next and then cubes of cream cheese and a bit of cilantro. Scoop this wonderful concoction into a warm tortillas and try and eat just one.
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This dish includes both long grain and wild rice with vegetables like carrots and peas and the sweet and savory flavors of raisins and cashews.
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This is an easy ham and cheese quiche that can be made ahead of time. Directions for freezing are included in the recipe.
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I created this recipe while trying to recreate the best burger I had ever tasted at a restaurant in the Great Smoky Mountains of North Carolina. My family and I think these burgers are better! They are packed with flavor!
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Green chile and chicken corn chowder is the right amount of spicy and the right amount of comfort food for a cold weeknight dinner.
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This almost one-dish appetizer is cooked and kept warm in a slow cooker so your guests can enjoy it for hours to come!