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cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.
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Spiced cottage cheese is topped with a combination of ginger, onion, green chile pepper, and wilted spinach.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.
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A layered casserole made with ground turkey, ricotta and flour tortillas.
www.chowhound.com
Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.
cooking.nytimes.com
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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Grilled tuna steaks are topped with an unusual sweet and tangy salsa in this dish.
www.delish.com
Grilled pork chops get a little bit of zest with a tomatillo salsa.
www.simplyrecipes.com
Grilled shrimp with an Italian tomato salsa of fresh, uncooked tomatoes, black olives, garlic and parsley.
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Decidedly South-of-the-Border ingredients -including cumin, coriander and hot salsa -punch up this puree of hearty black beans.
www.chowhound.com
An easy homemade corned beef recipe that's brined with traditional spices.