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Chipotle chiles add a hint of smokiness to this recipe for hearty chili made with beef, beans, tomatoes, and spices.
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Chicken nestled in a melange of saffron rice, wine, vegetables, onion and garlic.
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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Crisp water chestnuts and tangy sweet relish give an unexpected crunch to this tasty egg salad. Serve on thick slices of bread, or as a spread for crackers.
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Some like it hot, and if that's you, try this simple Mexican-inspired recipe for baked chicken thighs with a blazing hot sweet red coating.
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Chicken is breaded and cooked in the skillet with a squeeze of lemon in this quick and easy, home-style chicken piccata recipe.
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Less messy than pan frying, this version features Italian seasoning for extra taste.
cooking.nytimes.com
Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it Fresh local shrimp from Maine or the Carolinas is an even rarer gem
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Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste.
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A broiled crab appetizer on an English muffin.
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This simple and sweet barbecue sauce comes together in seconds. For a smokier flavor, try adding some liquid smoke or chipotle chile powder to the mix. Try it with Barbecue Pork Sandwiches with Cabbage Slaw.