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cooking.nytimes.com
This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cilantro, mint and a hint of spice make this a magnificent chutney that would go great with lamb. I had searched everywhere for this recipe. The stars aligned one day and I not only found a fabulous house to rent, but a landlord who knew how to make Mint Chutney! This is Roselyn's recipe.
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This traditional recipe for Hunan peppered pork delivers plenty of heat with each bite thanks to hot green chiles stir-fried with the pork.
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This party dip is made in the slow cooker with breakfast sausage and processed cheese.
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Crispy quesadillas are made with the Mexican delicacy huitlacoche, a corn fungus also known as "corn truffle," and delicious Oaxaca cheese.
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Get Spicy Quinoa with Sweet Potatoes Recipe from Food Network
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Get Jalapeno Bacon Cup Bite with Creamy Blue Cheese and Plum Recipe from Food Network
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My husband half-remembered this recipe from his parents' "Fresh Ways with Seafood" cookbook. His re-creation is completely delicious-with a fresh, buttery, vibrant...
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Get Jalapeno-Stuffed Bacon-Wrapped Shrimp with Cherry Cola Barbecue Sauce Recipe from Food Network
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This spicy stir-fry is inspired by the Chinese-American take-out classic. Thinly sliced beef sirloin is coated in cornstarch and deep-fried until crisp, then its tossed with vegetables and a fiery sauce flavored with three kinds of chiles.
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Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.