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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Get Healthy One-Skillet Shrimp and Quinoa Recipe from Food Network
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Huevos rancheros with fried eggs served on corn tortillas and smothered in cooked salsa. BEST Mexican breakfast ever!
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Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.
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Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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Get Grandma's Style Apple Cake with Vanilla Sauce Recipe from Food Network
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Sweet, fragrant vanilla bean ice cream and rich, chocolaty hot fudge sauce are classic partners, but add some crushed potato chips, pretzels, and frosted peanuts...
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Get Saffron Pound Cake with Lemon Caramel Sauce Recipe from Food Network
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If the words "grilled banana bread French toast" don't get you going, how about "maple bacon butter"? This recipe comes from chef Brooke Williamson of The Tripel in Los Angeles.