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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomato soup just got an extra kick thanks to jalapeno peppers and tequila added to the mix, creating a spicy and spiked tomato soup.
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A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
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Simple and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
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Get White Bean-Chard Soup Recipe from Food Network
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Get Macaroni and Cheese in Parmesan Cups Recipe from Food Network
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Get Roasted Chicken Breast with Marmalade Recipe from Food Network
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Get Quick BBQ Sauce Recipe from Food Network
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Get Creamy French Fry and Scallion Soup Recipe from Food Network
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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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This traditional Singaporean dish is a savory mix of tasty noodles, Chinese broccoli, and pork.