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This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
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Get Chicken Enchilada-Stuffed Squash Recipe from Food Network
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Using delicate, thin skinned cucumbers, this cucumber salad recipe includes mint, feta cheese, red onions and sliced radishes with a simple oil and vinegar dressing.
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Cannellini beans, veggies, and instant ramen--this is the easiest meal you never knew you wanted.
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Cream of celery soup, cheese soup, potatoes, bacon, and frozen vegetables combine in this easy and comforting soup made in a slow cooker.
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A hearty main-dish pasta salad with ground lamb, spinach, lemon juice, mint, and feta.
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Sweetened apples and cranberries are the filling in this rustic fall-fruit tart made with a cream cheese pastry.
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Get Smoky Two-Potato Salad Recipe from Food Network
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Get Mushroom, Onion and Basil Pizza Recipe from Food Network
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This potato and broccoli casserole is easy to make.
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This recipe is one that my boyfriend and I recreated from a dish at our favorite restaurant. White chicken pizza with black beans and jalapenos. This pizza is made using already prepared ingredients which makes a fast, simple gourmet meal for two. Adjust the amount of each topping to your liking.