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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Put a twist on conventional taco salad recipe with this quick version using French dressing.
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This slow cooker recipe delivers smoky and spicy beef to be used in whatever application you imagine: tacos, sandwiches, enchiladas, etc.
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Ground beef and spaghetti are simmered in a tomato-based broth in this one-dish, skillet spaghetti perfect for weeknights.
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Indian-inspired flavors join Tex-Mex in this fusion appetizer of tikka chicken-stuffed, bacon-wrapped, jalapeno poppers that are great for parties or tailgating.
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Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor. Zucchinis are precooked, so they need only a short time in the oven.
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
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This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
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Watercress is tossed with peanuts and sesame seeds and plenty of lime juice in this refreshing green salad.
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This sweet potato breakfast casserole is brunch at its best: sage-seasoned eggs thickened with coconut milk, draped over onion and sausages.
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Shrimp is sauteed with peppers and sweet onion, and served over a pile of hot cheese grits. I had a variation of this at a local restaurant, added a few things, and made it mine! Garlic bread makes a great side! be sure to have hot pepper sauce on hand to add appropriate spice.