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Fried corn tortillas are filled with a mixture of chicken, green chilies, green chile salsa, and cream; then topped with Jack cheese, and baked to a delicious finish.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 1/2 to 3 hours, overnight marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.
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This is an authentic Mexican favorite! Shredded chicken and onions are simmered in a thick and spicy chipotle sauce, then served over crunchy tostada shells.
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This char-centric recipe uses a heavy skillet to give the corn and okra a superb edge.
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Orecchiette pasta is simmered with Italian sausage and arugula to prepare this quick-and-easy, one-pot meal.
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An easy stuffed onions recipe with cornbread and pecans.
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Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of sweetened dried cranberries.
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Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through a sieve to make tiny granules.
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This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn't seem to be a lot of variety... and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.
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This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.
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An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.