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Sauteed ground beef and onions are added to a spicy chicken broth seasoned with cumin, chili powder and cayenne in this recipe which uses canned cream corn, processed cheese, and corn tortilla strips.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These simple, delicious teriyaki chicken kabobs with tomatoes and bell pepper come together in no time.
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A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!
Ingredients: olive oil, baking potato, eggs
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Egyptian rice made with vermicelli, short-grain rice, and olive oil is a great way to spice up your weeknight dinner with easy world cuisine.
Ingredients: olive oil, vermicelli, rice, water
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Get Sausage-and-Basil-Stuffed Tomatoes Recipe from Food Network
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This is my favorite summer lunch and the first thing I make when I get to Cape Cod each year. Originally inspired by a Jamie Oliver dish. If you are lucky enough...
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Get Kale Pesto and White Bean Dip Recipe from Food Network
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A delicious recipe for meatballs braised with kale. You'll need pork shoulder, bread, ricotta, kale, white wine, sumac, and chicken broth.
cooking.nytimes.com
The texture of the crispy phyllo and the crunchy filling are perfect here with the warm halloumi Most phyllo is sold frozen; defrost it slowly in the fridge, and handle with care Serve the baklava warm if you can — so that the cheese remains soft — straight out of the oven with some ice cream and a drizzle of the syrup
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Start off your day with a hearty burrito packed with chili beans, eggs scrambled with crumbled bacon, shredded cheese, and more!