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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An honest Mexican recipe for pinto beans using bacon, chiles and cactus.
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Get Tropical Fruit Salsa Recipe from Food Network
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Chunks of boneless chicken breast are marinated in a sweet, savory Asian sauce with garlic and green onion. The chicken pieces are wrapped in foil triangles and deep-fried for a delicious appetizer that's fun to unwrap.
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Watermelon is tossed with onion, feta cheese and olives in this intriguing summer dish. Don't be scared by the ingredients, they work together to make a very tasty and refreshing salad. Go ahead and try it - be prepared for a pleasant surprise!
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Inspired by Persian lamb stews, Chef Travis Lett's recipe for slow-cooked lamb shoulder is full of the bright flavors of tarragon, dill, mint, chives, and parsley...
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With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. Fresh chives impart a gentle onion flavor to our country-style chicken and dumplings.
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First the beef is marinated in a spicy vinegar and oil - based sauce with onion, garlic, Worcestershire, and chili powder. Then it's grilled, cut into slices, and drizzled with a sweet lemony sauce made from the reserved marinade.
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An easy pork taco recipe from chef/restaurateur Traci Des Jardins, plus her recipes for salsa verde and guacamole, perfect for a Super Bowl party.
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Tortillas dorado is a Mexican style of taco that involves toasting cheese-topped tortillas in a skillet before serving.