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Poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.
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A very quick and sweet ham glaze that's easy to make.
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Sweet with a little spice, this mango salsa is great for serving with chips or with your favorite tacos.
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Get Corned Beef Recipe from Food Network
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In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.