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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried potato skins are stuffed with a cheesy beef mixture and mashed potatoes, and seasoned with chili powder.
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A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
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Perfect for a Halloween dinner and sure to keep you warm while trick-or-treating, this spooky chili features ground beef, black beans, and kidney beans.
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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Get Hominy Grits with Shrimp Two Ways Recipe from Food Network
cooking.nytimes.com
A dish from the restaurant Camino in Oakland is the inspiration of this recipe Experiment with a little chicken stock and pasta added to the pea stew, if you like More spring recipes.
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Wasabi paste adds a nice, zesty twist to traditional deviled eggs, and they are gorgeous garnished with fresh pea shoots and pickled ginger.
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Canned beans, tomatoes, and chile peppers help ease the preparation of this chili made in a slow cooker.
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Contrary to the title, it doesn't have men in it. However it is a man's best friend, it's thick, not as tomato-ey as most chili's. Best served with fresh bread.
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An easy Mexican baked tilapia recipe, with yellow onion, red bell pepper, garlic, chili powder, tomatoes, green olives, capers, and cilantro.
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Spice up any party with mango-habanero chicken wings: crispy, sticky wings slathered in mango nectar, garlic, sriracha, and fresh habanero.