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Tomatillos are a colorful addition to everyone's favorite Mexican-inspired dip.
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These chicken breasts are stuffed with a mixture of black olives, capers, garlic, and Italian parsley seasoned with a pinch of red pepper, and then grilled. Packed with flavor, no marinating time is required, making this quick dish perfect for a weeknight meal.
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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
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People sometimes say this creamy, cheesy pepper spread is too spicy, but then they keep eating it. Naturally, you can adjust the heat for personal tastes.
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This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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Spicy steamed mussels in white wine and tomato juice.
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Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.
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Get Hawaiian Burgers Recipe from Food Network
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With red kidney beans, rice, cheese and plenty of spices, this recipe makes a nice version of a classic dish. It can be served as a main dish, and is quite good when accompanied by a salad and some crusty bread.
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A favorite in Tuscany and at our house, this dish is also delicious served with grilled meats. (I love grilled sausages with it.)