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Not that you need more reasons to eat avocados.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Get Green Chile-Tomatillo Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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This hearty chicken tortilla soup recipe is thickened with corn tortillas and is full of shredded chicken, peppers, tomatoes, and chili spices.
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
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Cubes of pork and chopped onion are pan-fried and then simmered in the slow cooker with prepared salsa verde, green chiles, diced tomatoes, and jalapeno peppers.
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A baked corn casserole has crumbled bacon for extra flavor.