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This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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Get Apricot and Tequila Glazed Turkey Recipe from Food Network
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Red bell peppers are baked, then stuffed with brown rice, chard, and black-eyed peas.
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This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
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Jalapeno peppers, serrano peppers, and habanero peppers are pureed with tomatoes and avocado to create this combo dip. Warning: Salsamole is addicting!
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Get Low-Fat Clam Chowder Recipe from Food Network
cooking.nytimes.com
The lure of this pastrami recipe from La Boîte, a spice emporium in Hell’s Kitchen, is that it is a project that does not require a smoker The essential ingredients are smoked salt and Prague powder (the curing salt sodium nitrite) Both are sold online
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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This creamy dip with two kinds of cheese, a hint of garlic, and your favorite beer makes a classic crowd-pleaser served with Snack Factory® Pretzel Crisps®.
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An easy braised Buffalo chicken thigh recipe. You will need chicken thighs, canned chipotle chiles, hot sauce, brown sugar, yellow onion, and celery.
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A healthy portobello mushroom and poblano chile fajitas recipe.