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This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.
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Eat like the Alpha Hound.
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Nice broth which will warm your paunchy with out anything else!
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Get Sunny's Spicy Seattle Hoagie Recipe from Food Network
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Dinner in one pot! Ground beef and rice are briefly sauteed with onion and bell pepper, then simmered with sweet corn and tomato sauce.
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Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
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Delicious meat and veggie dumplings combine beef, cabbage, carrot, and onions. Just boil them in water, and serve hot with soy sauce, or add them to a soup.
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Cream cheese seasoned with garlic powder, onion salt, Worcestershire sauce, and a bit of mayonnaise makes a delicious spread for cucumber sandwiches.
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Baked catfish is smothered with a tangy, spicy sauce made with mayonnaise, Dijon mustard, lemon juice, and hot chile oil.
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Bursting with juicy beef and tender rice: the best stuffed peppers around. The addition of sour cream is part of the pleasure.
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This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.