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cooking.nytimes.com
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers
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This recipe for smooth guacamole is made by blending tomatillos, cilantro, chiles, onion, and avocado; serve it on tacos, burritos, or tortilla chips.
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This version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.
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Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
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This side dish goes with anything you BBQ and I've made it for years and am always asked for the recipe. You can adjust any of the ingredients to taste and can...
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Get Pumpkin Cheeseball Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, juice, cloves, pepper
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Blending tomato, onion, cucumber, and bell pepper with olive oil and vinegar makes a quick, cold, and fresh classic Spanish soup.