Search Results (5,133 found)
www.allrecipes.com
Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
www.allrecipes.com
Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
Ingredients:
pork, oranges, chicken broth, onion, oregano, ancho chiles, water, apple cider vinegar, jalapeno, garlic, cilantro, cumin
www.delish.com
Stir vigorously while cooking and refrigerate overnight to prevent the polenta from sticking while frying.
Stir vigorously while cooking and refrigerate overnight to prevent the polenta from sticking while frying.
www.foodnetwork.com
Get Yellow Ears and Black Eyes Succotash Recipe from Food Network
Get Yellow Ears and Black Eyes Succotash Recipe from Food Network
Ingredients:
corn shucked, olive oil, onion, cloves, tomatoes, sugar snap peas, peas, apple cider vinegar
www.foodnetwork.com
Get Yellow Cake with Chocolate Buttercream Frosting Recipe from Food Network
Get Yellow Cake with Chocolate Buttercream Frosting Recipe from Food Network
Ingredients:
butter, cake flour, baking powder, salt, sugar, eggs, vanilla, milk, powdered sugar, cocoa, heavy cream
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Daniel Patterson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
squash, olive oil, red pepper flakes, cumin seeds, coriander seeds, turmeric, lime juice
www.allrecipes.com
Try this foolproof and delicious gluten-free vanilla birthday cake, perfect for any special celebration, and is just ready to be decorated!
Try this foolproof and delicious gluten-free vanilla birthday cake, perfect for any special celebration, and is just ready to be decorated!
www.chowhound.com
This is an almost-must dish in any South Indian/Tamil vegetarian meal. It is not spicy, and is very versatile, which can be used as a side dish for rice, bread...
This is an almost-must dish in any South Indian/Tamil vegetarian meal. It is not spicy, and is very versatile, which can be used as a side dish for rice, bread...
www.allrecipes.com
Make a meal out of a package of yellow rice by adding black beans, corn, and lime juice.
Make a meal out of a package of yellow rice by adding black beans, corn, and lime juice.
www.foodnetwork.com
Get Spicy Black Beans and Yellow Rice Recipe from Food Network
Get Spicy Black Beans and Yellow Rice Recipe from Food Network
Ingredients:
black beans, olive oil, onion, jalapeno pepper, cloves, bay leaf, rice, water, turmeric, salt
www.foodnetwork.com
Get Catalonian Fire Roasted Lamb Rack Recipe from Food Network
Get Catalonian Fire Roasted Lamb Rack Recipe from Food Network
Ingredients:
olive oil, shallots, cloves, ancho chiles, scallions, cilantro leaves, limes, honey, bone removed, jalapeno chile, red pepper, tomatoes, tomato juice, cumin, coriander seeds, almonds
cooking.nytimes.com
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew