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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
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Try this pastrami sandwich, dubbed the 'Hot Pat,' because of the healthy dose of spicy mustard in the filling and spread on the bread. It's loaded with warm mixture of pastrami, sauerkraut, and cabbage.
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Slow-cooked all day with a ham hock, these mouth-wateringly good pinto beans are mashed with bacon and chili powder into creamy refried beans.
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These tasty open-faced chicken cheese steak sandwiches need few ingredients and are a quick and easy option for a family-friendly dinner.
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Habanero peppers and cayenne pepper combine to bring the heat to this creamy version of guacamole.
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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.
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Get Creamy Black Beans Recipe from Food Network
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Instead of cooking your corned beef on the stovetop, try it in the oven! Plan on 1 hour of roasting time per pound of beef.