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cooking.nytimes.com
My brother, Keith Severson, a great cook who lives in California, learned to cook red rice from a Mexican pal of his Blending all the ingredients allows room for great variation in vegetables Jalapeños or other chilies can be added for heat and character
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Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley.
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This is another one-meal-in-a-pot dish. It contains soup, meat, and vegetables all cooked together in one delicious broth. Terrific during cooler weather.
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Get Croque Big Daddy Recipe from Food Network
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The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.
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Slowly-marinated beef strips dry into savory pieces of peppery beef jerky in a food dehydrator. For safety, it's best to cook the strips first before drying.
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This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
cooking.nytimes.com
At one point, the only way people cooked greens was to boil them with a hamhock or a piece of slab bacon for hours until the house smelled so sour that it was indeed almost uninhabitable But in this recipe, they aren't boiled to death, but braised for just 15 minutes or so in degreased ham stock Not only is there no stench, but you get the great pork flavor that is such a compliment to greens without the fat.
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Jamaican burgers are spicy vegetarian burgers that are very tasty. They are my favorite to make, and my friends love them!
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Yummy green feta salad, great for summer evenings! Add as many fruits and vegetables as you wish - I usually add pears or tangerines depending on the season.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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This gingerbread cake recipe is made with Guinness, served with vanilla-infused pears and a whipped crème fraîche topping.