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You can substitute ground beef chuck or ground turkey in this recipe. Vary cooking times accordingly.
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Get Green Chile-Tomatillo Sauce Recipe from Food Network
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This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Barbeque sauce-infused meatloaf is wrapped with bacon strips for a flavorful and rich twist on the traditional meatloaf.
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Forget to soak your beans, but still want to have burritos? Simply grind them in your wheat grinder and boil some water. In about 15 minutes, it's time to eat.
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Tomato sauce, water, and seasonings are thickened with browned flour. Chicken or beef stock could be substituted for the water to heighten flavor.
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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Mixed roasted nuts with a chipotle lime and brown sugar glaze.
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Holy guacamole! This is a subtly delightful soup.
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Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.