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Lamb and okra are simmered in a fragrant, and spicy tomato-based broth. It's a Yemeni version of bamieh or okra stew.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Simple, Perfect Chili Recipe from Food Network
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A staple dish in Matamoros, Mexico, this simple recipe starts with ground beef mixed with spices that you already have in your kitchen and turns into a great family dinner! Perfect to 'make ahead' on busy days. Serve with warm corn or flour tortillas, Spanish rice, and beans-a-la-charra.
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A mixture of cream of mushroom soup and tomato sauce is the base for this slow cooker beef stew with potatoes and carrots.
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Turn leftover rotisserie chicken into kid-friendly ranch chicken tacos. Corn tortillas are filled with shredded chicken, your favorite taco fixings, and a creamy sour cream ranch dressing.
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Leftover cooked chicken and canned red beans are simmered with diced tomatoes and tomato sauce, broccoli and carrots in this quick soup.
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Get Black-Eyed Pea Salad Recipe from Food Network
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With some chicken, a box of corn bread mix, and a few pantry items, you can whip up a tasty Mexican-inspired casserole.
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Here's a heart-healthy and delicious soup that's easy to customize. Just add or delete ingredients to suit you own tastes.
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A sweet and tangy cold cucumber salad has Thai-inspired flavors of cilantro, fresh mint, and peanuts.
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Here's an easy and budget-friendly chicken dish that calls for chicken leg quarters to be simmered to tenderness with white wine, brandy, and mushrooms. It's a different version of the beloved Chicken Cacciatore.