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This jalapeno-based sauce is a staple of the Columbian dinner table and will delight hot-sauce lovers in any country.
cooking.nytimes.com
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through
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Make this chicken chili in a slow cooker using canned diced tomatoes with green chiles, corn, and white beans.
cooking.nytimes.com
Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.
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Sour cream cucumber salad just like your grandmother used to make is quick and easy to prepare for your next barbeque.
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This was my favorite barbecue sauce growing up. It's vinegar-based with no ketchup. It's very tangy, very thin, and wonderful on pork, chicken, and even tofu!
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Get Spicy Buffalo Style Stuffed Chicken Breasts Recipe from Food Network
cooking.nytimes.com
Want to work more carrots into your diet Make up a batch of grated carrot salad every week Standard fare in French cafes and charcuteries, this salad keeps well
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Mulled or spiced wine is served in many Western and Northern European countries as a part of winter celebrations. Warm your guests this winter with this wine spiced with orange, ginger, and cinnamon
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A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce.
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An easy baked pork chop recipe that produces a brown crust and a juicy center.
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White rice simmers in Mexican-style tomatoes, onions, and jalapeno peppers for a quick and easy side dish. Top with shredded Cheddar and sour cream, if desired.