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A cross between a fajita and chili, this saucy stir-fry can be served in warm tortillas or over rice.
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When pairing beef with Cabernet, we usually serve a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well, too.
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If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast and smothered in a buttery sauce. There are two things Kentucky does right--horse racing and the hot brown. This is also great for Thanksgiving leftovers!
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Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
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A combination of au gratin and shepherd's pie takes meat and potatoes to a whole new level.
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A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.
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Corn and potatoes beef up this Southwestern-inspired chili with ground beef, onion, tomato and chili powder.
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This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!
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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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A comforting baked noodle dish is your reward when you combine ground beef, chicken or turkey with onion, bell pepper and garlic with cream of mushroom soup and tomato soup. Add cooked spaghetti, top with Cheddar cheese and pop it into the oven.
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This copycat recipe for red relish is perfect for summer grilling as a condiment for burgers or anything else you like.