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This quick-and-easy microwave chicken Divan is made with condensed cream of chicken soup, broccoli, and Parmesan cheese.
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Grilling the corn before tossing with this salad adds a smoky flavor that's hard to beat. Fresh jalapeno and cilantro gives it a Texas-style flair.
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This creamy fondue is made with Irish stout beer and three varieties of cheese. Dip your favorite breads, vegetables, and meats for a festive meal.
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Home cooks can easily replicate the sous-vide technique by simmering the steaks in a resealable plastic freezer bag at a low temperature.
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A slow-simmered beef ragout recipe paired with pappardelle, a wide, flat pasta.
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These veggie burgers get their texture from black beans and quinoa, and their flavor from hoisin sauce, sesame oil, and garlic.
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Humble ham and cheese gets a savory Spanish-style makeover.
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A vegetarian feta-stuffed falafel recipe.
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Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A comforting recipe for Italian-style beef ragu with cheesy polenta.
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This hearty, slow cooked stew with south-of-the-border flavors features tender beef, corn, beans, and salsa to make a satisfying dish that the whole family will enjoy.