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This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.
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A summer relish with green tomatoes, onions, green bell peppers and chile peppers, flavored with cinnamon, allspice and cloves.
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Get Gruyere Cheese and Caramelized Onion Waffles Recipe from Food Network
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
cooking.nytimes.com
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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Kielbasa sausage is slowly simmered with a sauce that's not to sweet, not too sour.
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Precook green bell peppers in the microwave to shorten the baking time for tender, cheesy stuffed peppers with ground beef and rice.