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Cornbread stuffing adds great texture and flavor to this Tex-Mex style meatloaf.
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This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Best accompanied by ice-cold pilsner-style lager beer.
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This is a great cold salad dish with little preparation time. It has a Greek flair to it and is delicious. I always come home with an empty dish. The key to it is using fresh tomatoes if you have them. Hope you enjoy it as much as we have.
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Southwest cooking at its best. Two different kinds of beans are zipped up with picante sauce, cilantro, garlic and tomato, and then layered between a stack of flour tortillas. Pop into a hot oven and 40 minutes later it emerges - seven layers of delight.
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Fried wontons filled with a mixture of whatever you have on hand are a good place to start. I made this for a Cinco de Mayo party and everyone loved them! No special deep fryer is needed, your standard 10 inch frying pan will work.
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The surprising combination of peaches and curry powder gives this innovative soup its sweet-savory personality. Serve it Asian-style topped with cooked shrimp and chopped lettuce.
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A combination of excellent flavors which blend into a wonderful, rich sauce for your chicken! Serve with a simple green salad and focaccia for a feast!
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Fresh oregano and parsley provide the flavor in this fiery-hot hot sauce.
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This is a powerhouse chili that's a snap to make! Just saute onion, beef, and green bell peppers, and then stir in spices, chile peppers and tomatoes!
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Hearty and spicy, this chili is made with hot Italian sausage, ground beef, and pinto beans.