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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.
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This recipe is by Christine Muhlke and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Argentinean Beef Skewers with Chimichurri Recipe from Food Network
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Chicken is soaked in a flavorful brine with hot peppers and cherry tomatoes, before it's grilled until crispy on the outside and moist and juicy on the inside.
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Spicy, summery pasta salad made with cucumber, lemon, mint, basil, and jalapeno.
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Chicken breast meat is browned, then simmered in a creamy sauce flavored with roasted red peppers, sun-dried tomatoes, and basil, and served over hot penne pasta for an elegant but easy main dish.
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An easy tuna sandwich with peanuts and celery for crunchiness and curry seasonings for bold flavor.
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A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.
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This hot sauce recipe blends carrots, roasted red peppers, and two kinds of paprika into a smoky, spicy sauce.
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The classic casserole includes chicken breast, mayonnaise, creamy soup and broccoli; this version adds curry, red pepper and fried onions.
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Chunks of jalapeno pepper throw a little extra heat onto the fire.
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Get Spiced Plantain Chips with Mint Garlic Sauce Recipe from Food Network