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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Get Healthy One-Skillet Shrimp and Quinoa Recipe from Food Network
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Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
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Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.
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Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
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This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics.
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Black-eyed Pea Salsa with green chiles, onions, red bell pepper, served with jack cheese quesadillas
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Get Asian Slaw Recipe from Food Network
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Get Laberspiessli Zuri-Hegel Recipe from Food Network