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This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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Grilling the corn before tossing with this salad adds a smoky flavor that's hard to beat. Fresh jalapeno and cilantro gives it a Texas-style flair.
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This is a quick and easy crowd-pleasing dip made with Cheddar cheese, bacon, corn, and jalapeno peppers.
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A frozen puff pastry helps turn some frozen vegetables and chicken into a delicious pot pie.
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A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried.
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Try using a mixture of green, yellow and red peppers for these tasty treats.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned whole kernel corn and cream-style corn mix with egg, sugar, and buttery round crackers in this quick and easy casserole dish.