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"My parents are Ecuadoran," Garces says, "so I find myself adding Latin American ingredients to everything I cook." His take on green bean casserole is a vibrant medley of beans tossed with oranges, dates, and almonds plus a sprinkle of his secret
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This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
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Get Shrimp and Chicken Etouffee Recipe from Food Network
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Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
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Get Ropa Vieja Recipe from Food Network
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A hearty Low Country stew is transformed into a Southern summer salad. Long grain and wild rice, black-eyed peas, peppers, and fresh crabmeat are tossed in a simple lemon, olive oil, and parsley dressing.
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A tart lemon glaze contrasts sweet onions and red bell peppers in this lively chicken saute.
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This easy jambalaya is made all in one pot--your multicooker! Heat lovers can double the hot pepper sauce to give it an extra kick. Serve over white rice.
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This Thai-style salad features firm mango, onion, and bell pepper in a homemade dressing with lime juice and fish sauce.
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This pretty appetizer couldn't be easier: top a cream cheese block with sweet-hot jelly and serve with crackers.
Ingredients: cream cheese, pepper jelly
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Get Doe's Chili Recipe from Food Network
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This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell!