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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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These gluten-free jalapeno poppers stuffed with cream cheese and horseradish are wrapped in prosciutto and drizzled in a simple apricot sauce.
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Kielbasa is cooked on the stovetop with potatoes and onion. This is an old recipe from my grandmother. 'Good Polish-Slovak food!' She would always say. 'Eat more!'
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Simple egg salad, spiced up with curry and mango chutney. Great on toast!
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Pistachio cake, made with pistachio pudding mix, is a moist, light green cake perfect for St. Patrick's Day or Easter.
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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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A couscous salad with the Spanish flavors of almonds, olives, red pepper, and smoked paprika.
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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A Greek version of ratatouille.
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.