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I needed an inexpensive dish for a potluck to feed about 15 people, but I was tired of my usuals: Chili, carne guisada, pasta Bolognese, meatloaf, etc. While...
cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
cooking.nytimes.com
This is a meatloaf piled high with spicy shrimp The chef David Burke created the dish for the Stadium Grill.
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I made this for my boyfriend he loved it, I hope other people like it too! Do remember to rest the chicken for ten minutes after searing!