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This pie-style variation on Chilean empanadas is filled with beef, raisins, and black olives simmered in broth and wrapped in homemade crust.
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Baked panko-breaded zucchini makes a guilt-free replacement for french fries you can have hot and ready in half-an-hour.
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The perfect accompaniment to your favorite Asian noodle salads. Place a few on your sandwiches for an added zing!
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A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.
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A slow-cooked red chicken chili with kidney and black beans has a light, savory-sweet flavor because it's made with mango salsa, stewed tomatoes, and rice vinegar. It isn't too spicy for kids.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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The Perfect Puerto Rican Meal. Everywhere you go this is the one of the main dishes that is served. It goes very well served over steamed rice.
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Get Rustic Meat and Bean Pot Recipe from Food Network
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Deeply browned vegetables, chicken, and sausage make a full-flavored jambalaya, everybody's favorite Southern one-pot rice dish. If you can't find andouille, use a spicy chorizo or smoked sausage.
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Crispy homemade nori chips are quick and easy to prepare and only require three simple ingredients for a salty treat.
Ingredients: nori, olive oil
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Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
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This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.