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Green rice (arroz verde) is a popular side dish from Mexico that is cooked in chicken broth and seasoned with poblano peppers and garlic.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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Pork stew meat is simmered in a tomatillo sauce with garlic, serrano, and chile de arbol peppers for a spicy, saucy meat stew that's great for piling into warm tortillas.
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Kidney and pinto beans are added to a mixture of ground beef, onions, and green peppers cooked with packets of taco seasoning and ranch dressing in this tomato-based soup.
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Get SOM TAM (Green Papaya Salad) Recipe from Food Network
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A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
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A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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This recipe is by David Tanis and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh green beans are stir-fried in peanut oil with garlic and ginger for a side dish that's ready in minutes.
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.