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Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes.
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An easy recipe for red bell peppers stuffed with quinoa, feta cheese, and white beans.
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Hearty and delicious, this shepherd's pie preps in just 15 minutes by using Simply Potatoes® Mashed Potatoes.
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This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Kiesels hero layers prosciutto and mozzarella with tomato, pickled peppers and arugula. An olive relish with crunchy slices of celery gives the sandwich an invigorating bite.
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This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
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Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.
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Sliced bananas are topped with a chocolate and hazelnut liqueur sauce in this delicious dessert crepe recipe.
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Banana liqueur and rum are integral components of the cake and the glaze in this sweet, rum-soaked cake great for brunch or pot-lucks.
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Bran lends a nutty flavor and makes these sweet indulgences a little more healthy.
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This homemade sauce makes a sweet and spicy foil for cooked linguine. The best sesame noodles I have every had!
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A dusting of basil sugar coating takes these already gourmet homemade marshmallows to the next level.