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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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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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This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: onion, dry white wine
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There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas
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This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas. These peas are combined with mushrooms and onion in a savory cream sauce.
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Ground beef gets a boost of flavor from onion soup mix in this quick and easy slow cooker Salisbury steak recipe.
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Get Bucatini Marinara with Sausage Recipe from Food Network
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Get Beef and Noodles Recipe from Food Network
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Crab mango salad with avocado! Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce.
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This easy meatloaf is flavored with garlic powder, mustard, ketchup and onion, then topped with a brown sugar, ketchup and mustard sauce.
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These gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar are frequently requested and always disappear!