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cooking.nytimes.com
This update on a workaday sandwich takes time and work, it’s true But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs
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I love this dish. I found this is an old cookbook by I think "Prevention Magazine." made changes and continue to serve it. I wish I still had the book but sold...
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Get Roast Chicken Enchilada Suizas Stacked Casserole Recipe from Food Network
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Corn tortillas are filled with shrimp, tomatoes, shredded cabbage, and seasonings then fried and served with tomato and cabbage salsa.
cooking.nytimes.com
An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous or flatbread, it’s a satisfying meatless meal on its own Or serve it with roasted chicken, beef or lamb as a hearty side dish
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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Get Chicken and Bean Puff Pastry Empanadas Recipe from Food Network
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Get Filet Mignon Sandwich with Onions, Camembert, Fried Egg and Chimichurri Recipe from Food Network
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Get Chicken and Bean Burrito Verde Recipe from Food Network