Search Results (11,585 found)
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This potato soup, spiked with the spicy addition of jalapeno pepper, is hearty enough to be served as a meal paired with crusty rolls.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
www.delish.com
Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.
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This spicy chicken lime soup topped with avocado, queso fresco, and cilantro is sure to be a weeknight hit with fans of Mexican flavors.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: duck, honey, soy sauce, lemon juice
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A rub of cayenne pepper, paprika, and garlic gives a traditional roast some spice.
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A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer flavors and tenderizes this roast. It serves 10 to 12, so have a party.
www.delish.com
This basic recipe calls for minimal seasoning, allowing the true flavor of the grilled meat take center stage.
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Here's a simple maple-flavored roast that will feed a crowd. It takes only 15 minutes to prepare, then slow roasts in the oven until it is fall-apart tender!