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Grilled corn and poblano chile peppers are tossed with avocado and red onion in a quick lime and chipotle dressing in this tasty summer salad.
cooking.nytimes.com
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
www.delish.com
There are many versions of bread soup; this one, based on traditional peasant fare, is as thick as a bread pudding. The soup is delicious on its own, but we think the steamed mussels with their broth make a wonderful addition.
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Get Spinach Loaf Recipe from Food Network
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
www.simplyrecipes.com
New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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Fresh green beans and carrots are sauteed with mushrooms and onions, in a host of savory spices.
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Green beans are cooked with the savory flavors of bacon, balsamic vinegar and Italian seasonings, then topped with Italian cheese blend for an easy and flavorful stovetop side dish.
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Creamy buttermilk coleslaw that is easy and quick.
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Sweet and spicy barbecued spareribs with a touch of rum.
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A spicy version of Thousand Island, using chili sauce instead of ketchup. This is best if left to sit in the frig for several hours.