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This vegetarian special gets its bite from canned green chiles and hot pepper sauce; cream cheese cools things down.
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Roasted frozen corn is tossed with fresh vegetables and a chipotle chile dressing to make a great salsa for topping tacos, rolling in burritos, or piling on chips.
www.delish.com
Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
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Ditch the deli meat and spring for juicy steak.
cooking.nytimes.com
This recipe is by Alice Hart and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: honey, figs, butter, thyme
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A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own.
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Mini pommes Anna, thin slices of potatoes layered into flowers and roasted in a pool of rosemary butter, will be a hit at Thanksgiving.
Ingredients: butter, salt, rosemary, yukon gold
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Mint lends a refreshing flavor to this watermelon and Greek yogurt smoothie.
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Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!
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Get Pesto Pea Salad Recipe from Food Network
Ingredients: peas, pignolis, baby spinach, pesto
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Get Braised Celery Recipe from Food Network
Ingredients: celery, butter, beef stock
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This puree of chicken, sweet potato, spinach, and breast milk is great for babies transitioning to solid food.