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This recipe is by Molly O'Neill and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this chicken chile verde recipe, a whole chicken is cooked in a slow cooker with tomatillos, poblanos, and jalapeño.
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This quick easy Summer cooler is like “liquid guacamole” that kicked me into a pleasure-induced coma that had me “coat-checking” my teeth and dreaming up a recipe...
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Get Bacon Jack and Jalapeno Quesadillas Recipe from Food Network
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Get Turkey Larb Recipe from Food Network
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Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason. We've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!
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Get Peanut Noodle Salad Recipe from Food Network
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Tastes like classic hummus, but made with quick-cooking red lentils.
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This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb gyros. Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.
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Quinoa is naturally loaded with protein and fiber. This filling, nutrient-packed grain is most often used for savory dishes, but it can also be turned into a healthy and unexpected breakfast.
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Mix a tasty cream cheese spread flavored with dill and ranch dressing and spread on shaped pieces of white bread. Top with a cucumber slice and a few dill leaves for a quick and fresh appetizer or little snack.
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Prep for the workweek with the Mason Jar Chicken Salad--an easy way to save on carbs and cash.