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A serrano pepper kept whole adds flavor without bringing heat to this Mexican-style rice dish with tomato and onion.
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Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
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This recipe is by Sam Sifton and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: brussels sprouts, olive oil
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Traditional chicken enchiladas can be labor-intensive to make, but this quick stovetop version has all the flavor of that Mexican favorite, plus a velvety, dippable consistency achieved with convenient PHILADELPHIA Cooking Creme.
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Try this coconut mocha frappe, where coconut, chocolate, and cold coffee combine to make a delicious refreshing drink.
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Stone-ground grits are flavored with broth-infused morel mushrooms and Parmesan cheese in this easy, flavorful, vegetarian dish.
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Serve this simple, elegant dip with crudites, such as carrots, fennel, endive, and broccoli.
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Get Sassy Wonton Tacos Recipe from Food Network
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A flour tortilla forms the crust of this pizza topped with chicken, green bell pepper, and onion that's a quick and easy dinner for one.
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Marinate chicken in Italian-style dressing and grill with veggies.
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Get Quinoa Pilaf Recipe from Food Network
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The family will like this light and mildly-seasoned tuna loaf, and it's so easy on the budget.