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This recipe is by Jane Sigal and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Kahuku Corn Smashed Potatoes Recipe from Food Network
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This is a dish that goes together quickly, can be doubled easily, and looks beautiful! Orzo , shrimp and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic. Can be served chilled, at room temperature, or heated!
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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This is how my mother in law makes beef stew and she is from Alabama. As southern as you can get. Do not use generic tomatoes, they make this bland. I use arm shoulder roast and cut it up cause some beef stew meat is too tough. You can also make this with turtle meat and call it turtle stew, that's what we do! You can adjust the ingredients according to your own taste. We love to eat this with buttered bread.
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Try out this easy yet interesting take on classic chicken salad for your next BBQ or picnic - it’s sure to be a hit!
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Spinach and cheese-filled tortillas are topped with creamy Alfredo sauce and mozzarella cheese for an Italian-inspired enchilada dinner.
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Get Crab Salad Recipe from Food Network
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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Get Tony's Chocolate Pecan Pie Recipe from Food Network
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Ground pork and firm tofu take on the flavors of hot bean sauce, garlic, ginger, and sesame oil in this quick-cooking dish.
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Spinach, Cheddar cheese, bacon, eggs, and cream make up the delectable filling for this yummy quiche, which is made with a premade pie crust.