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cooking.nytimes.com
This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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I've been making variations of this dish for a long time. Similar recipes are seen in books about Mexican home cooking but are rarely served in restaurants. Take...
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I'm a Kansas City native, transplanted to New York. The two states are worlds apart, but the Buffalo marinade made by an old KC favorite makes me feel right at...
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This recipe starts with canned nacho cheese sauce and adds seasoned ground beef, onion, and diced tomatoes with green chilies to make a tortilla chip topping that going to please any crowd.
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Feed your hungry gang this quick and easy, ever-so cheesy green chile enchilada casserole, a supremely satisfying one-pan vegetarian dinner.
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Just brown a pound of ground beef, mix in some easy seasonings and other ingredients, and spoon the meat mixture over a handful of nacho-flavored tortilla chips. Sprinkle with cheese and dinner is done.
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Get "Friday Shrimp" (Turmeric-Rubbed Shrimp Stuffed with Garlic and Cilantro) Recipe from Food Network
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Get Countdown #7 Cranberry and Spiced Rum Punch Recipe from Food Network
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Get Hot Punch (Ponche) Recipe from Food Network
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This tasty Mexican-style frittata based on huevos rancheros is quick and easy to make with salsa, onion, sour cream, and cilantro.