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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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These cheesy bites taste just like potato skins, but they're SO much easier.
cooking.nytimes.com
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled
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This beef and cheese casserole with green chile peppers is a real crowd pleaser.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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A little green curry and fish sauce gives hot wings Thai flavor.
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A spicy coconut curry sauce complements the rich flavor of duck legs. Serve over rice noodles.
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Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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Sweet potatoes, mango, black beans, and cilantro are featured in this flavorful stew from South America.
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Canned white beans and cooked chicken meat are mixed in chicken stock with tomatillos, green chilies, chopped tomatoes, and fresh corn kernels in this lightly seasoned chili.
cooking.nytimes.com
These have a delicate texture and a wonderful savory taste They’re a little tricky to turn, as they can fall apart Don’t make them too thick and use an offset spatula, and it will be easier for you