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The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken.
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An enticing, pretty appetizer plate combines salmon-stuffed deviled eggs and stuffed cherry tomatoes. The treats get a sprinkling of smoked paprika to kick up the flavor and color.
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Southwestern flavors blend with spicy mustard for a zippy alternative to deep-fried fries. Feel free to increase the cayenne, red pepper, and chili powder if you like them spicier. You won't want to let the ketchup bottle near the table!
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Portuguese sausage is slowly cooked with potatoes, cabbage, kidney beans, ham and pasta in this rich, hearty soup.
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Red and sweet potatoes come together in this colorful potato salad with bacon; serve on July 4th or at summer picnics.
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The flavors of ratatouille, including tomatoes, zucchini, and yellow squash, shine out in a hearty baked main dish made with spicy sausage and covered with Cheddar cheese. Scoop the savory mixture onto sliced French bread.
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King crab and shrimp are boiled with sausage, corn, and seafood seasoning in this quick and easy shrimp boil recipe.
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Get Ham, Apple and Cheese Quesadilla Recipe from Food Network
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A delicious hearty winter soup, that has a bit of kick thanks to the spicy sausage, but is perfect for the winter.
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Spicy smoky sausage adds flavor and zest to a simple stew of zucchini and potatoes.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.