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cooking.nytimes.com
Calling a dish "Texas Chili,” especially if you’re not a native of that state, is clearly asking for trouble But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps Its depth of flavor, from different chile types, makes this recipe stand out
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Get Rockin' Baked Beans Recipe from Food Network
cooking.nytimes.com
I call the dish a tagine because it tastes like a Tunisian stew; its warm triumvirate of spices — coriander, cumin and caraway — are always present in the classic Tunisian spice mix called tabil It is inspired by the Tunisian tagines I make to serve with couscous, but I served this instead with whole grain flatbread Since my version is vegetarian, I cooked the onions and fennel in olive oil before adding them to the beans so the dish would have a bit of fat and the vegetables would have more flavor.
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Get Lamb Kabobs with Tzatziki Sauce Recipe from Food Network
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Get Red and White Double Dippers with Blue Corn Chips Recipe from Food Network
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Get Tandoori Chicken Recipe from Food Network
www.allrecipes.com
This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.
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This recipe is a great alternative to the fried corn dogs, and they taste just as good. Serve with the Fiesta Dipping Sauce recipe provided, or use your favorite corn dog condiments.
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Chicken breast, onion, chile peppers and beans make for great white chili sustenance! Here is a good recipe for those cold nights. Serve with some crusty French bread and a salad. Season to your own taste (some might like it spicier.)
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Zesty Mexican-inspired flavors, including black beans, avocado, cilantro, and chiles, flavor a bow tie pasta salad that's sure to be a hit at your next potluck.
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Get Smothered Pork Chops Recipe from Food Network