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Get Homemade Frozen Fish Sticks Recipe from Food Network
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Get Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego Recipe from Food Network
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White rice is cooked with a spinach paste and Indian seasoning blend in this quick and easy palak rice, also known as spinach rice, recipe.
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To summarize the sauce at best, most interpretations contain roasted, dried, or raw red piquillo pepper.
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Tomato sauce is simmered with sauteed onion, salsa, and herbs, including cumin and oregano in this enchiladas recipe.
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A savory mix of tofu, shiitakes, jicama, and red pepper is spiked with sambal oelek and wrapped in lettuce leaves in this easy vegan recipe.
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Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
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Cherry preserves with habanero chile create a fabulously sticky, sweet, and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars dont burn.
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An easy recipe for sweet and spicy meatball appetizers can be tossed together in just a few minutes and simmered in a slow cooker. Cranberry sauce adds holiday color and flavor, and a chipotle pepper adds a little smoky zing.
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I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
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I'm not too sure how I have been making so many Mexican dishes but just enjoyed a few. This is a simple slaw I liked because I hate mayo based slaws so this...
cooking.nytimes.com
Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.