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Swiss chard is cooked with caramelized onion and served on a warmed corn tortilla with queso fresco and salsa.
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Clam juice and chicken broth form the base for this cayenne-spiced soup with corn and crabmeat.
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Pinto beans simmer all day in a slow cooker with cubes of Black Forest ham. A little bit of lard adds a flavorful richness to this bean stew.
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This naan recipe is deceptively easy to make, and baked under the broiler. You can spice it up by adding garlic, or leave it plain.
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Serrano chile sauce provides some kick to this tuna salad.
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Easy appetizer of garlic seasoned tomatoes on sliced baguette.
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Flank steak is marinated in a port, citrus, and honey marinade before being grilled to perfection.
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Seitan has a firm, meat-like texture, and can be cooked the same way. It tastes great prepared any way, but I love it most when breaded and seasoned. Can be served with rice and veggies, mashed potatoes, or with a side of pasta.
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Thinly-sliced pieces of steak are marinated in a savory-sweet mix of rice vinegar and soy, and rolled around pieces of green onion. Broiled on bamboo skewers, they make a tasty little appetizer bite.
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Get Sauteed Wild Mushrooms Recipe from Food Network