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Roasted cipollini onions in a sweet-and-sour sauce laced with plump raisins and crisp bacon bits.
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This hearty soup with bacon, refried beans, salsa, chili powder, and chicken broth is a warming winter meal or a side for other Mexican dishes.
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This easy, low-calorie potato mushroom soup is great for weeknights. It can be made ahead of time or personalized with other herbs and spices.
cooking.nytimes.com
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.
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Fresh corn kernels, crumbled bacon and sour cream bring delicious flavor to these quick deep-fried corn fritters.
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Shredded Cheddar cheese, Miracle Whip® dressing, and crumbled bacon add delicious flavor to a classic potato salad.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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This recipe combines spicy, sweet, and salty with a definite Caribbean flair. The multigrain chips make it a heartier and healthier dish, and add a wonderful nutty flavor. Chicken can be subbed for the shrimp, but increase the cooking time as necessary. Serve with sour cream and picante salsa.
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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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Peppers, chicken breast, pasta, and Italian cheeses are baked until bubbly in this delicious one-pot recipe for two.