Search Results (3,290 found)
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Kaffir lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.
Kaffir lime leaves, lemongrass, and galangal fill this tom kha soup with beautiful aromas sure to satisfy your craving for Thai food.
Ingredients:
coconut milk, chicken stock, cilantro, lemongrass, galangal, chile peppers, kaffir lime, chicken thighs, cabbage, limes, fish sauce
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Get Barbecued Texas-Style Quail Recipe from Food Network
Get Barbecued Texas-Style Quail Recipe from Food Network
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Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
www.delish.com
This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
Ingredients:
tomatoes, coconut oil, yellow onion, garlic, celery, anaheim peppers, sweet potatoes, thyme leaves, chipotle, black beans, wakame, vegetable broth, avocado, lime juice, salt
www.chowhound.com
I've made similar sweet chili sauce recipe, the hot one and so I figured for people who like less hot more sweet, I'll just add more sugar to the hot recipe...
I've made similar sweet chili sauce recipe, the hot one and so I figured for people who like less hot more sweet, I'll just add more sugar to the hot recipe...
www.allrecipes.com
This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
Ingredients:
olive oil, onion, burger, sauce, tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chile, salt
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You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
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Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
Green seeded pumpkin kernels (Mexican pepitas) are roasted with an easy, savory seasoning mixture until toasted and crisp. They're not the usual roasted and salted pumpkin seeds.
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Get Macadamia Nut-Crusted Ono with Mango-Lime Butter Recipe from Food Network
Get Macadamia Nut-Crusted Ono with Mango-Lime Butter Recipe from Food Network
Ingredients:
mango, dry white wine, sugar, ginger, juice, heavy cream, butter, nuts, panko, basil, quality mayonnaise, sriracha
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Quinoa, chicken, and vegetables are flavored with a zesty peanut sauce in this filling pad Thai recipe, great for a weeknight meal.
Quinoa, chicken, and vegetables are flavored with a zesty peanut sauce in this filling pad Thai recipe, great for a weeknight meal.
Ingredients:
chicken broth, quinoa, coconut oil, chicken breast, cabbage, edamame, broccoli, carrots, green onions, eggs, sesame oil, peanut butter, soy sauce, rice vinegar, chili, ginger, cloves, peanuts, cilantro
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Get Grilled Thai Beef Salad Recipe from Food Network
Get Grilled Thai Beef Salad Recipe from Food Network
Ingredients:
london broil, lime juice, soy sauce, canola oil, brown sugar, garlic, ginger, curry, lettuce, shallots, cilantro leaves, basil leaves
www.chowhound.com
These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
Ingredients:
white corn, butternut squash, brown butter, baking powder, baking soda, banana, butternut, salt, honey, butter, plum tomatoes, tomatillos, onion, garlic, guajillo, thai chili, pumpkin seeds, canola oil, maldon