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This bread and oyster dressing is flavored with onion and poultry seasoning. It goes great with the holiday turkey!
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Tasty strips of sirloin are seasoned with garlic powder, then slow cooked with onion, green pepper, and stewed tomatoes for this easy and comforting dinner.
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David Waltuck, chef and owner of Chanterelle, uses his innovative take on French cuisine for this one-pot lamb recipe.
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Little egg and shrimp patties are simmered in a cactus-based sauce for a warm Mexican-inspired meal. Serve with rice and tortillas, or just enjoy it as a soup.
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Get Sauteed Vegetables Recipe from Food Network
cooking.nytimes.com
There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011 There are the classics, of course: your French onion dips and potted shrimp And then there’s rillettes
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This hearty soup with bacon, refried beans, salsa, chili powder, and chicken broth is a warming winter meal or a side for other Mexican dishes.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch.
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The very first Burrito I ever made at home, I had a hankering for a burrito one night so I went to my grocery store and decided to play around with what I'd put...