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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
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The classic pairing of beets and goat cheese gets a peppery twist with the addition of watercress and radishes. Creamy avocado and acidic red wine vinegar help round out the flavors in this salad.
cooking.nytimes.com
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
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This fantastic salad combines cucumbers with two types of miso, toasted sesame, and pine nuts. Be sure to use firm and super-crunchy cucumbers with few seeds.
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Marinated grilled chicken piled into warm tortillas and topped with bold cheese sauce, Pace® Chunky Salsa, green onions and buttery avocado. Colorful, delicious and distinctive!
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Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.
cooking.nytimes.com
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth Freeze what broth you don’t use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
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Get Jicama Slaw Recipe from Food Network
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Get Fried Plantains with Sweet Heat Recipe from Food Network
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White rice is fried with eggs, bacon, soy sauce, green peas and green onions.