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Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like smoked paprika and chipotle chiles.
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Layer a creamy, mild casserole with chicken, green chilies, and tortillas all topped with cheese, then microwave it until hot and bubbling for an easy and quick Mexican-style dish.
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A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread.
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Get Spicy Black-Eyed Peas Recipe from Food Network
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The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler Of course the broiler won’t add wood flavor, but then neither will a gas grill or briquettes
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This vegetarian special gets its bite from canned green chiles and hot pepper sauce; cream cheese cools things down.
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Home cooks can easily replicate the sous-vide technique by simmering the steaks in a resealable plastic freezer bag at a low temperature.
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Get Adobo Recipe from Food Network
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Get Buffalo Burgers Recipe from Food Network
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
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Get Chilled Avocado Soup Recipe from Food Network
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This wonderful chicken and rice soup features curry, coconut, and pineapple.