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cooking.nytimes.com
The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.
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Hungarian hot peppers stuffed with a cream cheese mixture and Italian sausage.
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Learn to make homemade tomato sauce and never go back to store-bought. This healthy recipe is great over al dente pasta, chicken Parmesan, meatballs, lasagne...
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An easy, healthy recipe for grilled salmon with a chile-garlic marinade. A sauce of Mexican crema, lime, cilantro, and green onions is served alongside.
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Get Halibut Miro Recipe from Food Network
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Broth-cooked bulgur tossed with sautéed zucchini and fresh chopped herbs.
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Make your enchilada sauce at home with canned tomato sauce seasoned with cumin, garlic powder, onion powder, and brown sugar.
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Leftover cooked chicken and fresh or frozen corn kernels are combined with green chiles and oregano in this creamy corn chowder.
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A whole roasted chicken recipe made with an Indian-inspired marinade.
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Pork chops, brined overnight in a salt sugar solution, seared and served with parsley lemon garlic gremolata
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Get Tortellini Soup Recipe from Food Network
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Balsamic and herb quinoa salad with fresh mozzarella cheese, almonds, and lima beans is a hearty side dish or lunch.