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This recipe is by Jonathan Reynolds and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings.
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It's not made in a can, but if you can open a few cans and chop an onion, you can have this full-flavored but easy chili ready to go in under an hour. Eat as is, make chili dogs, or serve it over cornbread.
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This is a simple recipe for a satisfying spicy chicken soup. Green chilies, onion and garlic make this a good soup for people with a cold.
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Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans.
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Corn tortillas filled with shredded beef, sour cream, onion, green chilies, then covered with Monterey Jack cheese and baked. This recipe freezes well.
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Ground chicken, refried beans, and tomatoes with green chiles bring out bold flavors in this one-pot easy-to-make chili and rice dinner.
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The rice in this recipe is flavored with lime juice, cilantro, and canned green chiles.
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This is a grand Bengali prawn recipe. Mouthwatering. But sadly, no Indian restaurant even comes close to the traditional recipe. It's generally helpful to know...
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This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.
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A simple fajita made with tender chicken, colorful peppers, onion, spices and zesty Ro*Tel tomatoes for a quick weeknight meal.
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Use turkey leftovers to make this casserole baked with sour cream, green chilies, corn tortillas, cheddar cheese and canned cream of mushroom and chicken soups.