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Deviled eggs made with ranch dressing, sweet pickle relish, and sweet and tangy salad dressing are angelically easy to make.
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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Freshly fried strips of corn tortilla garnish this chicken, black bean and corn soup seasoned with cumin, chili powder and oregano.
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Creamy coleslaw dressing gets lots of flavor from the addition of buttermilk, olive oil, celery seed, and lemon juice.
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This salsa is loaded with vegetables, including plum tomatoes, jalapeno peppers, onions, and jicama.
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This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.
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This is a simpler variation on Chickpea Potaje, a Spanish chickpea-based stew. It's fast, flavorful and can be made in a single pot. It works well either as...
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This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Try these crepe-like items for an Indian-style breakfast made with lentils and rice.
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My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
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Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.