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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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Get Fire-Roasted Tomato, Mushroom and Shrimp Bisque Recipe from Food Network
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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Get Green Chicken Curry Recipe from Food Network
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spiced Beef and Chicken Kabobs with Cucumber Yogurt Recipe from Food Network
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Get Grilled Whole Fish with Four Pepper-Ginger Sauce Recipe from Food Network
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Get Avocado Toast Three Ways Recipe from Food Network
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Get The Ultimate Crab Cakes Recipe from Food Network
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This easy recipe for noodles with peanut sauce has fresh vegetables and makes a fast, filling dinner with pieces of sliced chicken breast added on top.
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This vegetarian breakfast burrito recipe combines eggs and Cotija cheese with a black bean–vegetable salsa, all wrapped up in a flour tortilla.
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Get Cowboy Chopped Salad Recipe from Food Network