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"Baked beans were a treat on special-occasion Sundays," says West Hartford, CT, chef Billy Grant.
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This bison chili cheese dog recipe tops hot dogs with a leaner bison chili, sharp cheddar cheese, jalapeño peppers, and pepperoncini.
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A long simmer of tomatoes with ground beef and pork is wonderfully flavored with mushrooms, rosemary, oregano, thyme and a generous measure of red wine. This versatile sauce can be used in your favorite pasta dishes.
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Blending tomato, onion, cucumber, and bell pepper with olive oil and vinegar makes a quick, cold, and fresh classic Spanish soup.
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Charmoula, the intense Moroccan spice sauce, tastes wonderful with fish as well as chicken. Keep an eye on the spices as they toast in the dry pan so that they don't burn.
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This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.
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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Beef chuck is slowly stewed with onion, garlic, tomato paste and sweet Hungarian paprika for a tender, mildly spicy comforting dish.
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Egg, Cheddar cheese, tomato, and lettuce are seasoned with Cajun seasoning in this Cajun fried egg sandwich recipe.
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This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Healthy One-Skillet Shrimp and Quinoa Recipe from Food Network
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Get Paella Recipe from Food Network