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cooking.nytimes.com
My brother, Keith Severson, a great cook who lives in California, learned to cook red rice from a Mexican pal of his Blending all the ingredients allows room for great variation in vegetables Jalapeños or other chilies can be added for heat and character
www.allrecipes.com
These sandwiches--tortillas wrapped around chicken, fresh vegetables, canned oranges and pineapple and a sprinkling of cashews--are a great meal on the run.
www.allrecipes.com
Corn tortillas are filled with a mixture of roast beef hash, peppers, onions, and cheese, and then pan fried until golden and crispy.
www.allrecipes.com
You can double or triple this recipe and make enough for a crowd of hungry friends. The creamy mayonnaise dressing has sour cream, sweet pickle juice and mustard stirred in.
www.allrecipes.com
Zucchini, bell pepper, and onion are layered between corn tortillas and sour cream in this cheesy and comforting casserole.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
www.delish.com
This briny, veggie-centric take on steak will please both your inner carnivore and herbivore.
www.allrecipes.com
Fried salmon cakes filled with green onions and fresh dill weed.
www.allrecipes.com
Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
www.chowhound.com
The crunchy bottom takes rice to a new level.