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For some reason or another, this seems to be a favorite of the men in my family.
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A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour.
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A homey casserole of cooked chicken, spicy tomatoes, veggies, processed cheese, and vermicelli is baked until golden brown. It also works in the slow cooker.
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What could make mac & cheese even better? Taking it on a southwestern spin with roasted green chiles, corn, and jack cheese!
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Get Carne Guisada Recipe from Food Network
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.
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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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This is a favorite of ours in the summer. Also great made with shrimp in place of chicken!
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Creamy Alfredo sauce with lots of flavorful shrimp, angel hair pasta and spices.
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This Spanish-inspired meal filled with beef, beans, and flavorful rice, and garnished with cilantro is so simple and so hearty at the same time.