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This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! Thai basil has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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When the farmer's markets or your garden are pumping out greens like there's no tomorrow, try this flavorful North Indian way to cook them. Serve with hot cooked rice or naan for an Indian vegetarian treat with a different taste.
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A substantial pasta sauce of tomatoes with chile peppers, shredded chicken and processed cheese.
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Nick Fauchald adds fabulous smoky flavors to the Catalan sauce romesco by swapping in smoked almonds for the usual plain kind and adding a touch of pimentón de la Vera (powdered, smoked Spanish red peppers).
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This side dish has a great porky flavor from the pancetta, which gets simmered in water before frying to make it extra crisp.
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Get Lobster and Shells Recipe from Food Network
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This spicy dressing with mango and ranch can be made even hotter by adding more habanero peppers. It makes a large amount, but feel free to scale down.
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Feed a hungry crowd with this slow cooker Spanish rice, a super-easy one-pot meal of beef and rice simmered in a rich and spicy tomato stew.
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Get Corn Salsa Recipe from Food Network
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Chef John's quick and easy recipe for fire-roasted cherry tomato salsa will shine on any snack or appetizer table and is sure to impress.