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Quick and savory-sweet little baked sandwiches are stuffed with deli meats and cheeses and topped with a honey-mustard sauce, then baked until golden brown. They're a perfect snack for all sorts of casual occasions from tailgating to Bible study.
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Delicious black beans pureed and combined with chorizo, onions, and a hint of garlic. Perfect as an enchilada filler or as a side dish.
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This recipe is an Old World predecessor of huevos rancheros.
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Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!
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Get The Forbidden Bite Recipe from Food Network
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Get Valencian Salad (Ensalada Valenciana) Recipe from Food Network
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Spicy chorizo accentuates the delicate sweetness of scallops in this saffron-scented dish. Serve this main course with lightly steamed asparagus.
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Get Eggs in Tomatoes Recipe from Food Network
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Get Paella with Wild Rice, Seafood and Cornish Hen Recipe from Food Network
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Thracian Clay Pot Recipe from Food Network