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This Mexican arroz verde recipe (spicy green rice) is a good accompaniment for just about any main course, especially grilled meats.
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Get Beef Roll (Rou Jian Bing) Recipe from Food Network
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Golden, crispy potato slices are topped with three different cheeses, chicken, green onions, and jalapenos in this great game-day snack recipe for Irish potato nachos.
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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
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Get Rosemary and Garlic Veal Chops with Grilled Mushroom Relish and Grilled Artichokes Recipe from Food Network
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Get Chick and Egg Cupcake Recipe from Food Network
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This is a tasty dinner salad, topped with tender slices of pistachio encrusted chicken. If you don't care for spinach, you can substitute field greens. Serve with crusty French bread.
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Individual lasagna roll-ups are filled with herb-flavored cream cheese and topped with a hearty ground beef sauce and cheese. Kids will love it.
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Get Pepper Jack and Horseradish Double Baked Potatoes "BIG DUNKEE" Recipe from Food Network
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Scalloped potatoes and hickory ham are coated in an oniony, creamy butter sauce and baked in Cheddar-Jack cheese in this easy casserole.
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This recipe is by Elaine Louie and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This citrus-spice mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.