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Pot roast is cooked with ranch dressing, au jus mix, and pepperoncini peppers in this easy slow cooker Mississippi roast recipe.
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Trader Joe's make a killer fresh pesto; brighten it up with roasted red peppers in this healthy pasta.
cooking.nytimes.com
Tofu is not solely the stuff of stir-fries For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate But there are a few qualifiers
cooking.nytimes.com
This guacamole is the definitive recipe, adapted from Josefina Howard, the chef at the original Rosa Mexicano restaurant in Manhattan It is dead simple and easily scaled to serve a crowd, which is good, because you'll need a lot of it — even if you're the only one partaking.
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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Okra is filled with mango powder, cumin, ginger, and turmeric and deep-fried in this Indian-inspired stuffed okra recipe; serve with fish, poultry, or meat.
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A bold green tomatillo and chile salsa has the authentic taste of grilled, charred peppers and fruity, tangy tomatillos.
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Ground turkey is seasoned with chili powder, cumin, paprika, and cayenne in this easy recipe for a meat topping for tacos or baked potatoes.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious chipotle-chorizo jalapeño poppers recipe.
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Chunks of firm tofu are marinated with vegetables in a sauce made with sriracha, soy sauce, sesame oil, onion, and jalapeno.