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The typical Mexican combination of cumin and lime works beautifully with Cornish hens. Scallion butter both moistens the cooked birds and adds an extra fillip of flavor.
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Soaked salt cod is layered with potatoes, eggs, golden raisins, capers, and roasted red peppers, then simmered in a white wine-tomato sauce.
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Quick and easy one pot meal. For gizzard lovers.
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Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests!
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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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Get Yellow Quinoa Recipe from Food Network
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This crab boil delivers a full meal of Dungeness crabs, corn on the cob, andouille sausage, and potatoes for four in a single pot.
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Lightly seasoned avocados and diced onions are spread on toasted tortillas and served with cilantro and jalapeno sauce.
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Roasted squash sauced with a sweet-tangy mix of onions, currants, paprika, sherry vinegar, and honey.
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Good enough to convert non-eggplant eaters.
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Great shepherd's pie with a kick. A classic casserole spiced up with the flavors of Mexico. Adjust seasonings according to your personal taste.
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Seasoned pork neck bones are baked until tender and roasted to a golden brown in this homey Southern recipe.