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Serve this creamy Mexican pepper dish with warm corn tortillas.
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
www.delish.com
This dish, Not-Yo Nachos, is so good you'll be tempted to not share it.
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Quinn Hatfield stuffs pickled ginger into slits in the salmon to infuse it with flavor. To keep the sliced fish intact and the ginger in place, he cleverly skewers the fillets before cooking.
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Guacamole, salsa, and pickled jalapenos add a Taco Tuesday twist to these air-fried hot dogs, so crispy on the outside and juicy on the inside.
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These creamy slow-cooker grits are loaded with flavor.
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This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa.
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Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
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A beet vinaigrette is drizzled over baby spinach leaves and walnuts coated with caramelized sugar. Goat cheese brings a final element of distinction to this elegant salad.
www.simplyrecipes.com
Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.