Search Results (4,158 found)
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Upgrade steak night with a super-simple corn salsa.
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Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. Top with shredded cheese.
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Cooking fish in these foil packs is a total cinch.
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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.
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This recipe is by John Willoughby And Chris Schlesinger and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A cheesy chicken topping for this bed of nachos is spiked with the bold flavors of Pace®.
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Traditional chicken enchiladas can be labor-intensive to make, but this quick stovetop version has all the flavor of that Mexican favorite, plus a velvety, dippable consistency achieved with convenient PHILADELPHIA Cooking Creme.
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All of your favorite taco fixings can be found in this crowd-pleasing casserole. Plus, it uses convenience products like canned soup and veggies, cooked chicken and taco seasoning mix that make it a snap to prepare. It's loaded with fantastic flavor and on the table in less than an hour!
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Shrimp is mixed in a creamy and cheesy sauce and spread on tortilla chips that are then broiled into bubbling and delicious shrimp nachos.
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Super yummy and simple black bean burgers with a spicy jalapeno twist!
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This is a fried okra salad with bacon, onion, and tomato in a tangy vinegar dressing. Frozen okra makes it easy to enjoy year-round.