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Baby shrimp and cod fillets are cooked in chicken broth with green bell peppers, chopped tomatoes, cumin and chili powder in this soup finished with plain yogurt.
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Get Jalapeno Poppers with Pheasant Recipe from Food Network
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Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.
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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
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This is a soup that I came up with a few years ago. After being invited to a holiday party, we were told by the hostess if we wished to bring a dish it was welcome...
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Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.
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These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.
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This is a salsa my friend from Trinidad taught me when I was in the navy. We serve this at all Super Bowl parties and picnics in our family! Delish!
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Get Fire Engine Meatballs Recipe from Food Network
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Sliced cucumbers and red chile peppers are tossed with a rice vinegar and sesame oil dressing.
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This Caribbean Calypso hot sauce packs a ton of heat from habanero peppers, and sweet and tangy notes from brown sugar and lime juice.
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Get Western Hash Brown Omelet Recipe from Food Network