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This recipe yields a homemade tomato soup by blending canned diced tomatoes, tomato paste, chicken stock, cream, and seasonings.
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Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.
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A red wine and cream sauce with Dijon mustard, onions, and mushrooms tops a brandy-flamed steak that is sure to please your lucky dining guest as well as yourself.
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If you're a fan of barbeque sauce, Cheddar cheese, and hot dogs, you'll enjoy making this fusion sushi roll with unique flavors at home.
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An easy recipe for country-style pork ribs rubbed with cumin, onion, garlic, and chipotle and ancho chile powders, then grilled on the barbecue.
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Roasted Anaheim chile peppers are the star in this guacamole, which is also flavored with lime, garlic, diced tomato, and cilantro.
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This quick and easy pasta salad is a great on-the-go lunch that layers tortellini, pesto, tomatoes, and mache lettuce in a canning jar.
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Spicy beef chorizo gives these Polish potato pancakes a Mexican twist.
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A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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Jalapeno peppers, serrano peppers, and habanero peppers are pureed with tomatoes and avocado to create this combo dip. Warning: Salsamole is addicting!
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Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!
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This recipe is by William Norwich and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.