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Get Nacho Layer Dip Recipe from Food Network
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Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
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Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.
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Hawaiian oxtail soup with oxtails, slowly cooked to produce their own broth, with ginger, anise, orange peel, peanuts, chili, mustard greens, onions, and cilantro.
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Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce. Boiling the ribs first makes them so tender and gets rid of a lot of the fat.
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Matt Lee and Ted Lee snatched this recipe for chili crab from chef Zakary Pelaccio before the first Fatty Crab opened in New York There are now locations in St John and Hong Kong
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A slow cooker recipe for white chicken chili assembled quickly with chicken thighs, canned beans and zesty tomatoes.
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This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Ingredients: bone, cheese, chile peppers, fajita
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Dip tortilla chips in this thick, rich blend of sweet corn, spicy green chile peppers and popular Cheddar cheese for a hearty snack.
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These spicy burgers are full of flavor and smell amazing. They stand on their own, but onions or roasted peppers give them even more of a kick!
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Green Tomato Chutney - make use of end of season tomatoes with this sweet and vinegary green tomato chutney (green tomato relish) made with unripe tomatoes.
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This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.