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This Mexican-style 'gravy' is a delicious accompaniment for your burritos, tortilla chips, or whatever you think needs a touch of chili powder and oregano.
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A flavorful mixture of garden vegetables and spices join frozen cauliflower rice for an easy vegan side or main dish that the whole family will love.
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Get Tomato-Peanut Soup Recipe from Food Network
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Get Vegan Quinoa-Cranberry Stuffed Acorn Squash Recipe from Food Network
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Filet mignon marinated in an Asian vinaigrette is grilled with pineapple slices to make a fantastic and unusual sandwich. My husband loves this, it's his favorite hockey sandwich, he uses the indoor grill and gobbles them up quickly.
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A thick and sweet sauce made with dark soy sauce, sugar, garlic, curry leaves, ginger, and star anise. Use it with all of your Asian cuisine!
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Szechuan peppercorns, garlic, and sesame seeds come together in this spicy Szechuan green bean recipe that is quick to prepare.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.