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This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Take all the yummy fillings from a chicken burrito and turn them into a chicken burrito bowl. Pressure cooking everything in your Instant Pot® will get dinner ready in no time!
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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
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This recipe is for those spicy food lovers out there. I can never find anything spicy enough but these spicy fried pork chops will have your mouth watering.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
cooking.nytimes.com
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles You can certainly grill it in the island manner
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These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
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Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
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Fun individual pizzas on burger buns, made with ground beef and seasoned pizza sauce, are topped with mozzarella cheese for that real pizza taste. Best of all, they're quick and so easy to make.
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This Western-style omelet filled with ham, scallions, and green bell peppers is a quick and easy option for a hot, balanced breakfast.