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The secret for good Middle Eastern food. Actually it's a mix of 8 spices.
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Mushroom caps are baked with a creamy bacon and olive filling creating a rich and hearty appetizer to start off a party or Thanksgiving dinner.
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Beef sirloin is threaded onto kabobs with mushrooms and green pepper, then grilled with an herb-seasoned basting sauce.
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If you love chicken liver pate, you will love this creamy recipe with a bit of a kick from balsamic vinegar, red pepper flakes, and whiskey.
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This recipe for black beans with Mexican beer is flavored with ancho and serrano chiles, cumin, coriander, cilantro, and lime.
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Ready in less than an hour, this healthful twist on traditional chili tastes like it's been simmering all day!
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This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge Slices of nutty avocado offer a gentle contrast in texture and another element of richness It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother’s house.
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Navy beans and salt pork are simmered in a brown sugar-molasses sauce creating the best slow cooker baked beans.
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When the tomatoes aren't at their best, make this yummy salsa with canned tomato sauce, fresh peppers, garlic, lime juice, onion, and cilantro.
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Flour tortilla pieces are dipped in canola oil and sugar seasoned with chili powder and cinnamon before being broiled until crisp to make delicious chips with the taste of crispy pralines. They're a great snack for Cinco de Mayo.
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Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice.