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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slow-cooked all day with a ham hock, these mouth-wateringly good pinto beans are mashed with bacon and chili powder into creamy refried beans.
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Mandarin oranges, pineapple, coconut, marshmallows, and sour cream are all you need for a sweet salad for the Thanksgiving table.
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This better-for-you burrito, made with Morningstar Farms® Spicy Black Bean Veggie Burgers, has a very satisfying spice.
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This traditional Singaporean dish is a savory mix of tasty noodles, Chinese broccoli, and pork.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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This sloppy joe recipe uses ground turkey and yellow onion in a ketchup-based sauce seasoned with brown sugar, chili powder, Worcestershire sauce, and Dijon mustard for a quick and easy lunch sandwich filler.
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This is a variant of the chili paste dipping sauce that can be served with grilled, boiled, or stir fried meats, or various vegetable preparations. This is a...
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Sliced chicken breast stir-fried with mushrooms, bok choy, celery, and onion makes a quick one-dish meal.