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Get Shrimp and Mango Summer Rolls Recipe from Food Network
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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lime is the sublime undercurrent in the honey-mustard-mushroom sauce that glazes these finger-licking baked ribs.
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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Ground chicken, beans, spices, and corn are easily combined in a slow cooker for a hearty spin on traditional chili that's full of flavor.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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Red bell pepper and mushrooms are added to this version of green bean almondine that makes for a quick and easy vegetarian side dish.
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This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!
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Shredded chicken gets a burst of zesty flavor when it's combined with green chiles and hot jalapeño pepper sauce to make a fresh-tasting chili that's ready in under an hour.
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Get Beef Burgoo Recipe from Food Network
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This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.