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My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
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In this version of the Iranian-Jewish classic, the duck breasts are cooked separate from the sauce.
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This chole masala recipe is filled with spicy serrano chiles and chickpeas topped with sweet pomegranate molasses.
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Need a quick and easy side dish? Broccoli and bell pepper are stir fried with sesame seeds for a tasty side dish that complements any meal.
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This traditional Japanese dish is simply a few slices of soft tofu topped with fresh ginger and green onion with a wonderfully light dressing.
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The bread machine does the heavy work, but you still boil and bake these bagels. Top them with poppy seeds, garlic or whatever pleases you.
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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
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Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets.
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Kyle Bailey makes these cheese-stuffed Juicy Lucy burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls.
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Ancho chiles are blended with tomatoes, onion, and garlic in this easy recipe for salsa roja, a great addition to enchiladas or tacos.
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This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
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Baby kale, coleslaw mix, and sunflower seeds are tossed in a sweet and tart balsamic vinegar dressing for a quick and easy timesaving slaw.