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Get Bacon-Wrapped Prawns with Chipotle BBQ Sauce Recipe from Food Network
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Get Green Chile-Tomatillo Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Ground beef, kidney beans, tomatoes, and seasonings are simmered together creating a slow cooker chili perfect for cold weeknight evenings.
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This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
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Use an Instant Pot® to create chilorio, a boldly flavored simple stew of pork, ancho chiles, onion, orange juice, cilantro, and jalapeno.
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Cubes of pork and chopped onion are pan-fried and then simmered in the slow cooker with prepared salsa verde, green chiles, diced tomatoes, and jalapeno peppers.
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I got inspired to make salmon burgers and they came out great! It always feels good when you can make something new and have it turn out just the way you wanted...
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A sweet relish of fresh peaches and peppers is the perfect topping for chicken, pork chops, or crackers.
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Get Black Beans and Rice Recipe from Food Network