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This easy party appetizer recipe takes a Spanish slant by topping mini baked potatoes with a smoked paprika aioli and pimiento peppers.
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My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
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Chef John combines just the right amounts of heat and sweet in his recipe for crunchy bread and butter pickles.
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This would be fun to do for your Thanksgiving turkey. Oregano, sage and thyme are mixed in with lemon juice, oil and soy sauce, along with a few other delicious ingredients. Just let your turkey marinate overnight in the fridge and then cook as usual.
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Dill is sprinkled on the strawberries and spinach before being tossed in a robust and sweet vinegar and oil dressing laced with hot mustard, onion and garlic powder, and a pinch of cayenne.
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Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.
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Savory calzones are stuffed with ground beef, cheese, ketchup, mustard, and dill pickles for a cheeseburger flavor you can grab and have on the go. Great for school lunches.
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In this version of the Iranian-Jewish classic, the duck breasts are cooked separate from the sauce.
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This chole masala recipe is filled with spicy serrano chiles and chickpeas topped with sweet pomegranate molasses.
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Need a quick and easy side dish? Broccoli and bell pepper are stir fried with sesame seeds for a tasty side dish that complements any meal.
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This traditional Japanese dish is simply a few slices of soft tofu topped with fresh ginger and green onion with a wonderfully light dressing.
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The bread machine does the heavy work, but you still boil and bake these bagels. Top them with poppy seeds, garlic or whatever pleases you.