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This recipe is by Marian Burros and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Carolynn Carreño's recipe for Rice Bowls with Poached Egg, Roasted Tomatoes, and Feta
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This rich and savory stew is made with pork loin, fresh yams, corn, tomatoes, green chiles, and spices. Spoon it into individual bowls and top with grated cheese.
cooking.nytimes.com
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor
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Get Oatmeal, Cranberry and Chocolate Chunk Cookies Recipe from Food Network
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Corn, stewed tomatoes, pinto and kidney beans are heated together with a bit of cayenne and tomato sauce in this quick meal.
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Get Mulligatawny Soup Recipe from Food Network
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White beans, cannellini or navy, and chicken broth form the base of this soup made with fresh kale and tomatoes.
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Single-serving portions of macaroni and cheese with a Tex-Mex twist.
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Make this delicious, flavorful, gluten-free, wheat-free chicken pot (no-crust) pie in your Instant Pot(R) pressure cooker.