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This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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Fried corn tortillas are filled with a mixture of chicken, green chilies, green chile salsa, and cream; then topped with Jack cheese, and baked to a delicious finish.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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This is a quick and easy frosting recipe using ingredients you most likely already have on hand. Use whatever food colors you like!
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Get A Great Pye Recipe from Food Network
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Swiss chard is cooked with caramelized onion and served on a warmed corn tortilla with queso fresco and salsa.
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An easy, quick and economical recipe that kids really like. Ground beef, noodles, corn and tomatoes make a complete meal in one skillet. My sister who ran a daycare used to make this and everybody enjoyed it.
Ingredients: beef, noodles, tomatoes, kernel corn
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Delicious halibut is cooked with an array of spicy flavors to make the perfect filling for tacos!
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This light and flavorful appetizer is great for seafood and garlic lovers!