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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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The lowly chicken gizzard is transformed into a thing of beauty when simmered until tender, marinated in spicy seasonings, coated in flour, and deep-fried. They're a nice addition to a tray of wings.
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Get Tequila Sausage Recipe from Food Network
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Get Bison Chili Recipe from Food Network
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Get Ajiaco Recipe from Food Network
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Thin-sliced herbed pancakes are the "noodles" in this flavorful broth. Both light and hearty, it's a nice bridge from summer to fall.
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A surefire potluck hit, this spicy casserole is a healthier, baked version of beef chiles rellenos, with roasted poblano peppers and cheese!
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Get Beef Tagine Recipe from Food Network
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The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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Get Kofta Kebabs with Tzatziki Recipe from Food Network
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Get Goji Berry Trail Mix Recipe from Food Network
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Chiles en nogada is a traditional Mexican dish from Puebla where poblano chiles are stuffed with ground pork and fruit with a walnut sauce.