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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
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Enjoy all the flavor of traditional stuffed cabbage without all the work thanks to this simple recipe for unstuffed cabbage soup!
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Chopped mushroom, cauliflower, carrot, onion, and kale simmer in chicken broth seasoned with the addition of pork sausage.
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An easy to make breakfast casserole with sausage, potatoes, eggs, and mushrooms.
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Fresh garlic and garlic-herb seasoning make this version of the classic Thanksgiving canned green bean casserole with cream of mushroom soup and a topping of Cheddar cheese and crispy fried onions extra zippy.
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Slow cooker chicken and dumplings are made simple using refrigerated biscuit dough for a comfort-food dinner on winter weeknights.
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Classic green bean casserole is topped with mashed potatoes, toasted under the broiler, then topped with French fried onions.
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This is a fabulous and easy vegetarian alternative to turkey stuffing. It never comes into contact with the turkey, so it is truly vegetarian. Enjoy....