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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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Here are two recipes for the price of one: a garlicky rice side dish and a hearty black-bean chili that puts meatier versions to shame.
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Get Roast Beef with Potatoes and Green Peppercorns Recipe from Food Network
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Get Breakfast Tart With Pancetta and Green Onions Recipe from Food Network
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.
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Tostones are Patacones are Tachinos are Plantain Chips. In the end, it just depends if it’s a Dominican, Cuban, Colombian or Puerto Rican home serving what can...
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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Chicken breast sauteed with onion and green bell pepper for a great basic taco filling.
Ingredients: bone, onion, green bell pepper
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Try this tasty and colorful vegan apple mango chutney, seasoned with cinnamon, cardamom, and chili. It's just so simple and easy to make in your Instant Pot®!
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Get Tasso Maque Choux Recipe from Food Network