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This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite I like it matched with slab-bacon tacos and it is marvelous drizzled over roasted cabbage or sweet potatoes I've plopped it into black bean soup. It's a nice addition to a quesadilla, and I enjoy it on a burger enrobed with jack cheese and topped with pickled jalapenos
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A little slice of heaven.
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This recipe for dill-horseradish mayonnaise is ideal for a roast beef sandwich, smoked salmon, or gefilte fish.
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The name literally means 'hot as a dogs nose'. My Yucatecan style recipe is a 'happy medium' derived from others published by well known Mexican cook book authors...
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Use low-fat ingredients like Greek yogurt to make this quick pea and celery side dish creamy and flavorful. They'll never guess it's good for them.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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Get Breakfast Tart With Pancetta and Green Onions Recipe from Food Network
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Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.
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Leafy greens are high in nutrition and fiber, and low in calories, and all too often served as lettuces in all too mundane raw salads. All winter root vegetables...
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You can substitute brown or green lentils for the red in this dish.
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When the tomatoes aren't at their best, make this yummy salsa with canned tomato sauce, fresh peppers, garlic, lime juice, onion, and cilantro.
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A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce.