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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
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Get SNS Smokehouse Chili Recipe from Food Network
cooking.nytimes.com
The ingredients for this cold noodle dish can be prepared ahead of time, leaving nothing more to do in the morning before work than to assemble the noodles and vegetables and dress them with sesame oil, soy, tahini, ginger and a few other things Prepare for lunchtime deliciousness.
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Get Creamy Red Pepper Soup Recipe from Food Network
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Satisfy hungry holiday guests with this mouthwatering crab dip from chef Emeril Lagasse's "Emeril's Potluck" cookbook.
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This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah In this version, cabbage is substituted for some of the peppers in the traditional version
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You'll never look at peas the same way again. Peas combine with sauteed garlic and onions, and then simmer with a bit of chicken stock until tender.
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Corn simmered with cream cheese, butter, jalapeno peppers and garlic.
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A spicy, creamy sauce flavored with Peruvian aji peppers is thickened with saltine crackers and queso fresco (Mexican crumbly cheese). Serve it on potatoes, hard-boiled eggs, or anywhere you want a blast of flavor.
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This is the salsa I use on my tri tip tacos