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With only a few ingredients, these Asian tacos pack a punch of flavor.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.
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Savory and robust, this pie is packed with textures and flavors. Tomatoes, fresh basil, scallions, crumbled bacon and spices, are layered in a deep-dish pastry shell and covered with grated cheese and mayonnaise. The pie is baked for an hour and served warm or cold.
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This is a hearty and colorful milk-based chowder with bell peppers, canned corn, and Monterey Jack cheese.
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This salad has it all: cooked ham, fresh grapes, Cheddar cheese, and a rich dill dressing. Use your favorite pasta shape to make this salad your own.
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This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute.
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This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love.
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Fresh green beans are covered in an olive oil, green onion and herb dressing.
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Taco-seasoned ground beef simmers in a creamy, spicy sauce for topping tortilla chips with shredded lettuce, chopped tomato and onion.