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One of Mariano Guass favorite Cuban food memories is enjoying a platter of chicken in a sweet, tangy glaze with his family. After tasting the dish on their visit, his son David worked to re-create the flavors in this recipe. Slideshow: Great Cub
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this.
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Start with a skillet and finish with a slow cooker. A saute of onion, garlic and ground beef is simmered with tomato and oregano, then layered in a slow cooker with raw lasagna noodles and a creamy blend of cottage cheese, Parmesan and mozzarella.
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Jacques Pepin shows how quick and easy it is to prepare a vegetable soup from scratch.
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This thick and creamy soup is perfect to warm you up on a rainy day, and the ingredients are very simple.
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Taste this savory Shrimp Cocktail made with Clamato®.
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Grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.
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This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!
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Yummy hot clam dip. The clams aren't that noticeable, even for someone like me who is not a clam person. Delicious served on crackers.
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A crustless quiche combines salmon with asparagus, baked with plenty of Asiago and Cheddar cheeses.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.