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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.
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Crisply breaded catfish is roasted in the oven, and served with a chipotle cheese sauce. A deliciously crunchy and spicy way to serve catfish inspired by a similar dish I had in Beaumont, TX.
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This one-dish meal of spicy beef and rice is quick to put together. Just brown ground beef before adding it to the slow cooker.
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Whip up this quick easy Asian Omelet that is absolutely sensational. I cannot rave enough about this omelet – it is just sublime. The first time I ate it – I...
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Macaroni and cheese spiked with hot pepper sauce, dry mustard, jalapeno cheese and chili powder.
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Flour tortillas filled with a mildly spicy, cheesy, picante chicken and rice mixture, then topped with more cheese and baked. A great dinner inspired by Mexican flavors. This is my favorite chicken recipe!
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An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change...
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Get Spiced Pecans Recipe from Food Network
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Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavours...
www.delish.com
Karen DeMasco beats the dough for these buttery cookies with an entire vanilla bean, so the oils in the pod add deep vanilla flavor.