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I grew up on these tacos and thought they were a staple in all households. I also make these with chorizo and add diced cooked potatoes sprinkled with chili powder. My mom used her own flour recipe for the dough but I like this way because it's much quicker!! There is some prep time, but well worth it.
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These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Get Spiced Edamame Recipe from Food Network
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All the seasonings and flavors of Cincinnati-style Skyline chili can be made at home and vegetarian using lentils instead of ground beef.
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Get White Chicken Chili Recipe from Food Network
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Get Texas Oven-Roasted Beef Brisket Recipe from Food Network
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Get a swift kick in the buds with these burgers gone taco.
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Get Chili Mashed Potatoes Recipe from Food Network
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This is a very thick, flavorful chili with lamb, tomatoes, and black beans that will keep you feeling satisfied for a long time.
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Fresh thick Yellowfin, or Blackfin Tuna works well for this recipe. This is such a delicacy, that you want to be able to taste the flavor and not spend time disguising...
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.