Search Results (9,668 found)
www.delish.com
This filling soup could serve as a first course, but it's hearty enough to work as a main dish, too.
This filling soup could serve as a first course, but it's hearty enough to work as a main dish, too.
Ingredients:
corn tortillas, oil, chicken breasts, milk, black beans, green bell peppers, tomatoes, cilantro
www.foodnetwork.com
Get Giant Crunchy Taco Wrap Recipe from Food Network
Get Giant Crunchy Taco Wrap Recipe from Food Network
Ingredients:
beef, taco, cheese sauce, flour tortillas, tostada, sour cream, iceberg lettuce, plum tomato
www.allrecipes.com
Try this recipe to whip up delicious quick and easy vegan tacos full of garden greats like zucchini, tomato, and spinach, on corn tortillas.
Try this recipe to whip up delicious quick and easy vegan tacos full of garden greats like zucchini, tomato, and spinach, on corn tortillas.
Ingredients:
coconut oil, zucchini, tomato, onion, green chiles, spinach, chipotle pepper, corn tortillas
www.delish.com
These enchiladas are the best excuse to stay home on a Friday night.
These enchiladas are the best excuse to stay home on a Friday night.
www.allrecipes.com
Grilled chicken tenders are basted with BBQ sauce and combined with bacon, ranch, lettuce, and tomato to make these easy handheld wraps that are crisped up on the grill.
Grilled chicken tenders are basted with BBQ sauce and combined with bacon, ranch, lettuce, and tomato to make these easy handheld wraps that are crisped up on the grill.
Ingredients:
chicken tenders, salt, black pepper, bbq sauce, bacon, tomato, lettuce, colby cheese, ranch dressing, spinach
www.foodnetwork.com
Get Ham, Apple and Cheese Quesadilla Recipe from Food Network
Get Ham, Apple and Cheese Quesadilla Recipe from Food Network
www.allrecipes.com
This is the cabbage version of the classic Portuguese sausage and potato soup. Slices of Portuguese chourico sausage are simmered together with garlic, onions, cabbage, and smoked paprika in a thick and creamy soup.
This is the cabbage version of the classic Portuguese sausage and potato soup. Slices of Portuguese chourico sausage are simmered together with garlic, onions, cabbage, and smoked paprika in a thick and creamy soup.
Ingredients:
olive oil, onion, cloves, potatoes, cabbage, water, sausage casing, smoked paprika, salt
www.allrecipes.com
For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.
For this old-fashioned pie, a creamy custard is topped with meringue and baked until lightly browned.
www.allrecipes.com
This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
Ingredients:
ancho chile, cumin, coriander, oregano, salt, fennel seed, olive oil, onion, cloves, green lentils, tomato paste, water, peppers, hot sauce, flour tortillas, lettuce, tomatoes, cilantro, guacamole, lime
www.foodnetwork.com
Get Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe from Food Network
Get Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe from Food Network
Ingredients:
vegetable oil, eggs, milk, hot sauce, flour, breadcrumbs, italian dressing, tomatoes, crab, onion, lemon, shrimp, mayonnaise, creole mustard, horseradish, juice, worcestershire sauce
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Ingredients:
wheat, olive oil, onion, garlic, tomatoes, tomato paste, rosemary, thyme leaves, eggs, egg yolks, milk, cheese, parmesan cheese
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.