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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Get Chicken Suiza Chilaquiles Recipe from Food Network
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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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This gelato recipe has the sweet flavor of honey mixed with the savoriness of sesame.
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Using a boxed pie crust mix makes these sweet and golden Portuguese egg tarts so easy to make.
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These refried beans are baked with cream cheese and Cheddar cheese for a creamy and delicious side dish for tacos.
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Get Limoncello Cheesecake Squares Recipe from Food Network
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Get Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree Recipe from Food Network
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This linguine is a decadent yet simple pasta dish.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!