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Fresh cilantro, onions, and garlic spruce up these quick and easy refried beans.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Beef franks, chili and beans, tortillas and Cheddar cheese form the layers of this deceptively simple and unnusual casserole.
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In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce Instead of the usual whole eggs poached in the sauce, Mr Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
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A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
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This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can substitute brown or green lentils for the red in this dish.
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Chicken, potatoes, onion, chicken broth, cream and seasonings all simmered in bacon drippings with dumpling dough and crumbled bacon.
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This delicious and easy side dish goes great with fish!