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Smoked cheese and green salsa give these crispy chicken taquitos that extra yum!
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Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked.
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Bow tie pasta is blended with Italian sausage, roasted red peppers and marinated artichoke hearts for a quick and tasty non-tomato based pasta dish.
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Lemon, wine, and lots of garlic give this slow cooker chicken intense flavor. Serve the chicken by itself or over hot cooked rice.
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This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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Discover the tangy, fresh taste of sliced green tomato, rolled in cornmeal breading and fried to a golden brown. Serve with a dollop of spicy remoulade sauce you whip up in seconds.
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Shallots are the special ingredient in this easy, filling bruschetta. The tomato mixture tastes best when prepared ahead of time and chilled for approximately 1 hour.
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This Filipino relish is made with green papaya, carrot, red bell pepper, ginger, green chile peppers, and raisins.
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Saffron threads lend a deep, golden color to this spice infused, Indian rice dish.
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A cookbook-ready money-shot of mussels.
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Get Ranchero Rice Recipe from Food Network
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Layers of sauerkraut, egg noodles, a creamy mushroom mixture, Swiss cheese and bread crumbs build up to form this casserole named after the famous sandwich.