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This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
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When you want to add some exotic heat to a dish.
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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked.
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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Store bought paneer cheese is served with a quick, spiced spinach sauce in this easy vegetarian Indian dish.
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Olives, basil, and parsley add new flavors to homemade hummus.
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This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
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This is a delicious new twist on a family favorite. Very easy to prepare, but can be presented in an elegant setting.
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This is a delicious egg salad recipe that I have been preparing for a number of years and it always gets rave reviews and requests for the recipe. Serve on toast with tomato and lettuce.
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A sophisticated popper.