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cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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An easy shrimp ceviche recipe with West African roots. You'll need shrimp, ginger, lime juice, a habanero pepper, cilantro, and shallots.
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This Philly-inspired breakfast cheesesteak piles chicken sausage, peppers and cheese atop thick slices of French toast.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Host a build-your-own party starting with a salad where guests create a unique combination of toppings and prepared items.
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A different kind of pickle, made from wild leeks.
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This recipe uses Roma tomatoes and lots of veggies and seasonings that are available all year. The hardest part is blanching, peeling and chopping the 40 tomatoes, the rest is a snap.
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This deviled ham recipe mixes ham, mayonnaise, pickle relish, cayenne, Tabasco, and Dijon mustard into a smooth, spicy spread for sandwiches or crackers.
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Get Adobo Shrimp Tacos with Smoked BBQ Chipotle Coleslaw Recipe from Food Network
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Slow cooker chicken tacos topped with a smoky chipotle cream sauce is an easy meal to prepare for weeknights.
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Get 15-Minute Shrimp Tacos with Spicy Chipotle Slaw Recipe from Food Network
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Get Healthy Chipotle Beer-and-Butter Shrimp Foil Pack Recipe from Food Network