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Fresh oregano and parsley provide the flavor in this fiery-hot hot sauce.
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This is a powerhouse chili that's a snap to make! Just saute onion, beef, and green bell peppers, and then stir in spices, chile peppers and tomatoes!
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Carrots, parsnips, and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stewperfect for a chilly fall evening.
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Acorn squash is roasted and blended with onion, carrot, and garlic to create a smooth and delicious soup.
cooking.nytimes.com
Frying fish at home can be intimidating, not least because it’s messy and can leave the house smelling like a grease pit Here, though, is a recipe that takes the cooking outside, to a large pan set over a propane hob or, as subsequent testing has borne out, to a large roasting pan filled with oil set over a gas grill Simply heat the oil until it is very hot but not yet smoking, and add to it very fresh strips of fish dipped in a mixture of flour, salt, pepper and Old Bay, then into egg, and finally into panko, and fry until golden brown on each side, super-crisp, with a moist, tender and perfectly cooked interior
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Great Northern beans star in this white chili with chicken, cumin, and green chile peppers that makes for a hearty meal on a cold night.
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Cooked, mashed buttercup squash--or your favorite winter squash--is baked with sliced apples and a cornflake-pecan topping in this colorful side dish.
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The perfect way to use up all of your summer squash.
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This tortellini primavera is packed with delicious flavors and is the perfect pasta salad for picnics and potlucks!
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A pizza with southwestern-style toppings gives you the best of both worlds when you can't decide between pizza and Mexican.
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This tasty shrimp tempura is served with a dipping sauce made with sake, shallots, ginger, hot pepper sauce, cilantro, and soy sauce.
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These veggie burgers get their texture from black beans and quinoa, and their flavor from hoisin sauce, sesame oil, and garlic.