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cooking.nytimes.com
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.
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 40 to 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fresh oysters mixed with potatoes and corn in a cream base make the best oyster chowder ever.
www.chowhound.com
A crunchy pumpkin seed brittle recipe.
www.delish.com
Top ice cream with a sweet rice and peanut crunch.
www.delish.com
These versatile wraps are great for lunch or dinner on the go, or you can slice them into one-inch appetizers. Give them a try...they take just 15 minutes to make, and the flavor can't be beat.
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All the ingredients for a Denver omelet are scrambled together and served in a tortilla with salsa for a quick on-the-go breakfast.
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A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!
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I had something like this at a restaurant last night and I had to try to duplicate it at home! It reminds me of a perogies! I think that this recipe can really be played up with just about anything you like with potatoes! This can be a super fast meal if you use the heat and serve bacon and premade mashed potatoes!
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Rice gets dressed up with bacon, onion, green pepper, and a savory tomato sauce. Top with corn and black olives, if desired.