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Chopped corn tortillas are cooked into this chicken soup along with garlic, onions, cumin and chili powder.
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The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
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Get Snails In Hot Sauce Recipe from Food Network
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This recipe is by David Firestone And Susan Brenna and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Third-place winner in SF Food Wars’ 2009 Mac Battle Royale with Cheese.
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Get Chicken and Green Bean Soup with Tarragon Recipe from Food Network
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Get Fig Catsup Recipe from Food Network
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This recipe for étouffée, which is the French word for “smothered,” comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La This is “pretty close to a traditional Cajun crawfish étouffée,” said Mr Knott
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Get Spaghetti Squash with Lemon and Capers Recipe from Food Network
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This creole recipe is not too spicy--it has just enough kick to please your whole family. Serve over steamed white rice.
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Get Brined Pork Chops with Soft Parmigiano Polenta Recipe from Food Network