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Emmentaler and Gruyere cheeses combine with white wine, nutmeg, and garlic for a simple and delicious fondue for dipping French bread and boiled red potatoes.
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A burrito filling made from turkey, potatoes and dressing is heated in a slow cooker then rolled in a warm flour tortilla with Cheddar cheese and diced jalapenos in this suggestion for Thanksgiving leftovers.
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Italian beef prepared with pantry ingredients. This is wonderful for Super Bowl and parties! Adjustable according to how spicy you like it. I serve it on sub rolls with mozzarella cheese.
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Marinated venison tenderloin is filled with cream cheese and jalapeno slices, then wrapped in bacon and grilled.
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Get Collard-Wrapped Bean Burritos Recipe from Food Network
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Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
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Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
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The Branston® daiquiri is a unique savory drink made with rum, pickle juice, and Brie cheese blended with ice and served with a slice of Stilton cheese.
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Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
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You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.