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cooking.nytimes.com
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through
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This is a different type of brisket recipe with an Eastern European Jewish influence. It's simmered in a tomato-based mushroom sauce with carrots, onions, and seasonings.
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Check this and more recipes on my blog!! http://springofacuriouseed.blogspot.com
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A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce.
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Great for tailgates or the Super Bowl, this easy recipe braises bratwursts in beer, then they're served in toasted hoagie rolls with mustard and onions.
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White rice simmers in Mexican-style tomatoes, onions, and jalapeno peppers for a quick and easy side dish. Top with shredded Cheddar and sour cream, if desired.
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These quick chicken sandwiches are great on the grill! Serve with your favorite toppings and condiments.
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Get "Really" Onion Dip Recipe from Food Network
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Grated potatoes, zucchini, carrot, and onions are baked together in this comforting savory pudding.
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This recipe is one of the top 10 finalists in our 2009 Stuffing Recipe Contest.
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Get BBQ Chicken and Fresh Strawberry Salad Recipe from Food Network
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Potato wedges topped with bacon, cheese, and green onions are baked into potato nachos for a tasty appetizer to share on football-watching days.