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Leafy collard greens take a long, slow simmer in a ham hock bath, with flakes of hot pepper tossed in for kicks. Some folks like to shred the ham hock meat into the greens before serving up in bowls.
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Get Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce Recipe from Food Network
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Crab is cooked in a nicely sweet, spicy, and savory sauce with ginger, garlic, and shallots in this Thai chile crab dish.
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This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
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Raw vegan crackers have a tangy flavor reminiscent of cheese from cashews, flaxseeds, red bell pepper, and lemon juice. The combination is dehydrated to make a crisp cracker.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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This thick and cheesy corn chowder with shredded chicken, Hatch green chile peppers, and rice is a hearty meal with minimal prep time.
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Get A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails Recipe from Food Network
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Get Crisp-Fried Oysters with Red Chile Vinegar-Black Pepper Dipping Sauce Recipe from Food Network
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Homemade Cilantro Pesto, made with fresh cilantro leaves, blanched almonds, red onion, serrano chile and olive oil.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.