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Ancho chiles are blended with tomatoes, onion, and garlic in this easy recipe for salsa roja, a great addition to enchiladas or tacos.
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These are a sweet twist on the usual roasted salty pumpkin seeds, using brown sugar, white sugar, cinnamon and margarine.
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Chickpea flour replaces corn and wheat flour in this gluten-free recipe for bread with herbs for an Italian-inspired meal item.
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Chef David Chang's family tradition holds that each of his relatives bring their own "famous" dishes to Thanksgiving dinner. Try this brussels sprouts recipe, which has been David's own famous dish for six years now.
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Smoked trout blended with capers, chives, tarragon, and crème fraîche.
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These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
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Get Apple Chutney Recipe from Food Network
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Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
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This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. Good immediately; even better if chilled for several hours.
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Serve this smooth blend of black olives, walnuts and spices on toasted bread.
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Get Vampiro Recipe from Food Network