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cooking.nytimes.com
This recipe is by Leslie Bruni and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
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Not found much outside south central Texas, sausage ranchera is spicy but not overly hot. Best served with a slotted spoon onto flour tortillas for yet another...
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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I came up with this meatloaf through trail and error,and I think it is the perfect meatloaf lovers meatloaf
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Easy to make meatloaf in individually sized muffins.
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People are always complaining about the difficulty of making a "tender-melt-in your-mouth" brisket. By using beer and this fool-proof cooking method, even the...
www.foodnetwork.com
Get Sweet and Spicy Baked Red Bed Beans Recipe from Food Network
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This recipe combines features of several hash brown casserole recipes into a dish that is as original as it is delicious. Colby cheese and mild spices transform frozen hash browns into a real treat!
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Guests and family members will enjoy this fast, fresh Greek-inspired salsa served with feta cheese and pita bread wedges.