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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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When you asked for a tailgating game day recipe, I immediately thought of pig-skin and that made me think of ham and a little gem of a sandwich in my recipe box...
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Our Spanish Omelet gets mucho flavor from smoked ham, VELVEETA, garlic and chopped fresh cilantro.
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This omelet, made with asparagus, green pepper, ham steak, and Provolone cheese, is a unique twist on breakfast and great for the keto diet.
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Dates, almonds, and olives are cooked with pearl couscous creating a sweet and savory Mediterranean-inspired meal.
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My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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This salad is the perfect accompaniment to heavier Southwestern and Mexican cuisine.
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Get Jeffrey's Spicy Margarita Recipe from Food Network
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Get Chilaquiles Rojos (Traditional Mexican Breakfast Dish) Recipe from Food Network
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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.