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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Loaded with grated carrots, crushed pineapple, chopped pecans, and walnuts, this classic cake is topped with cream cheese frosting and pretty candied carrots.
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This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy...
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Get Green Chicken Curry Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
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Get BBQ Ribs with Root Beer BBQ Sauce Recipe from Food Network
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A recipe for sweet, easy cinnamon rolls with pink icing, perfect for breakfast on Valentine's Day.
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Get Zucchini and Ginger Naked Cake with Ginger Cream Cheese Frosting Recipe from Food Network
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Chipotle's got nothin' on this taco bowl with creamy cilantro-yogurt dressing.
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A Southern-style casserole with sweet potato biscuits and enough comfort to feed a crowd.