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This is a Mexican-style chicken soup with tomatillos and chicken breast meat cooked in a stock seasoned with fresh jalapenos, garlic and cayenne pepper. Serve with a dollop of sour cream and sprig of cilantro.
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Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
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Big, tasty beef meatballs are simmered in an easy Italian tomato sauce in this easy recipe.
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Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
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Shrimp and fresh corn salsa combine in corn tortillas for a refreshing and low-calorie meal.
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Chinese style pork driblets are glazed in a sweet and spicy sauce that tastes great on chicken and wings too.
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Get Lamb Kebabs with Tamarind Sauce Recipe from Food Network
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Crispy, crumbled bacon adds a tasty variation to traditional guacamole. Serve with tortilla or pita chips.
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Little smoked sausages are wrapped in bacon and slow-cooked for hours in brown sugar, cola, and a touch of five-spice powder for a great appetizer that looks after itself.
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This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.