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cooking.nytimes.com
This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
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There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
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A spicy version of the traditional pumpkin soup. Very tasty, quick and easy! A family favorite. Serve with crusty bread for dipping.
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Shrimp Kebabs with chile and lime seasoning.
Ingredients: bamboo skewers, lime
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
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Get Chili Beef Stir-Fry with Scallions and Snow Peas Recipe from Food Network
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An easy way to add flavor to smoked or grilled meat.
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Get Sliced Sirloin Steak Recipe from Food Network
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Candied seasoned peanuts are a favorite to have on hand at home, and also make a great last-minute hostess gift.
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Green beans are baked into a rich, zesty casserole with chili sauce, onion, bacon, brown sugar and a little dry mustard. This dish will add a little excitement to your vegetables!
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Get Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Cotija Cheese Recipe from Food Network