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Tomatillos make this tangy salsa green -- and delicious! Serve it with tortilla chips, on fish, or with tacos and burritos.
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My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New...
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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A traditional recipe for oysters Rockefeller.
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This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
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This is a basic low-fat stir-fry recipe that can be adjusted almost any way you want. You can add pea pods, bean sprouts, celery, or whatever vegetables happen to be on hand.
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Egg and cheese are fried together to form Chef John's new breakfast masterpiece on toast: runny yolk surrounded by a crispy layer of Cheddar.
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A tasty honey mustard dipping sauce for chicken fingers, egg rolls, chow mein noodles, ham sandwiches -- there's no limits to this sauce.
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This variation of a traditional Korean recipe for marinated beef short ribs uses a marinade with soy sauce, sugar, sesame oil, and garlic.
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This creamy imitation crab dip is made with cream cheese, mayo, and sour cream. A lovely cold and creamy crab dip. Fantastic served with butter flavored crackers. We never have any left!
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Broccoli bacon salad with sunflower seeds is dressed in a tangy dressing with a little less mayonnaise than the traditional recipe for broccoli salad.
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Fresh Cranberry Salsa, perfect for turkey tacos! Cranberries, apple, scallions, ginger, chili, cilantro, and lime.