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Essential for Cajun-style blackened fish or chicken.
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To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions, and bell peppers overnight in lemon juice and olive oil.
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This requisite seafood dish was served at the Obama inaugural luncheon.
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Kielbasa cooked with red and yellow peppers and potatoes.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Lobster tails are sauteed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg.
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A mix of mild and hot curry powder gives this chicken and potato dish layers of flavor.
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Strip steak is able to stand up to a flavorful sauce like this one better than more expensive cuts.
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Get Grape Leaves Recipe from Food Network
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This is about the only way to serve 4 with one pork tenderloin. Cubed tenderloin rolled in beaten eggs and sprinkled with cornstarch is sauteed with shredded carrot and green pepper.
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Get Pork and Poblano Soup Recipe from Food Network
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.