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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These paleo-style, muffin-shaped omelets with meat and vegetables are easy to make and easily adaptable.
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Get Wisconsin Beef-and-Cheddar Brats Recipe from Food Network
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Get Wahoo (Ono) Poke Recipe from Food Network
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Potatoes and browned Italian sausage are simmered in chicken broth in this creamy soup with spinach and evaporated milk.
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A delicious and easy quinoa pilaf with sauteed onions, carrots, and walnuts. Served with a salad and crusty bread, this pilaf makes for a complete meal.
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Get out your grater or food processor, you'll need to grate up a bunch of zucchini. But this is what makes these patties fry up so wonderfully. A nice change from potato pancakes. Serve with a bit of tomato sauce or sour cream dabbed on top.
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Egg drop soup gets a new twist thanks to coconut milk and curry powder added to the mix.
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These savory potato waffles are similar to potato pancakes, but in waffle form. The batter consists of onion, garlic, and mashed potatoes cooked until golden brown in your waffle iron. Serve with fish or chicken and sauteed apples.
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Canned chili is the time saving key to this quick and zesty enchilada dish.
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Fresh summer flavors come in this salsa you can make with your leftover roasted ears of corn.
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Delicious black beans pureed and combined with chorizo, onions, and a hint of garlic. Perfect as an enchilada filler or as a side dish.