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cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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Very easy, very good Spanish rice!
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A recipe for the complex, aromatic Indian spice blend garam masala.
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This colorful, sweet and tangy canned relish is made of yellow summer squash, green and red peppers, and onions. It's a great way to store your garden's bounty for later on, and a jar makes a great gift.
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Fresh summer flavors any time of the year! Our tomatoes combined with corn and black beans, green onions and cilantro make the best dip. All you need is a sturdy chip!
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Plenty of heat to fire you up in these cheesy chicken enchiladas with salsa and jalapenos. A bounty of cilantro adds refreshing greenery.
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Serve this glamorous dish on a bed of couscous with a shower of chopped cilantro.
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These grilled turkey sandwiches get a spicy kick from pepperjack cheese, zippy salsa, and bright green onions.
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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.