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I had a friend from Ecuador whose mother would always make this soup. I watched her so that I could make it myself, it is delicious. You can make it the traditional...
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This vegan recipe mixes tomatoes, corn, tomatillos, jicama, and chiles together, then tosses them with a creamy chipotle and avocado dressing.
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Chili, kidney and black beans are combined with habanero peppers, red pepper flakes, and heaping doses of cumin, chili powder, salsa, black pepper and more in this fiery ground beef chili.
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Pureed corn and chicken broth make the "cream" sauce for this summery pasta. Sweet cherry tomatoes, zucchini, fresh basil, and pancetta finish the dish.
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Get Carnitas Recipe from Food Network
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Get Chicken Cacciatore Subs Recipe from Food Network
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Get Creamy Latin Pasta Salad Recipe from Food Network
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This is a wonderful recipe I use which calls for fresh pearl onions and fresh or frozen peas. Quick and tasty!
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Budget-friendly turkey wings simmer in seasoned gravy all day in a slow cooker. They are served with yellow rice for a creamy and comforting main dish that takes just a few minutes of attention.
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Leftover roast beef adds delicious heft to this quick and easy brunch hash made with potatoes, onion, green bell pepper, and mushrooms.
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Sauteed portabello mushroom caps make a quick, easy vegetarian entree that goes well with just about anything.