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Fresh chiles deliver a lot of flavor and heat to this Vietnamese dipping sauce with rice vinegar, lemon juice, fish sauce, garlic, and sugar.
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Basa fish fillets are pan fried and served on a bed of rice with a spicy tomatillo sauce. Enjoy with your favorite ice cold beverage. Buen Apetito!
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A burrito filling made from turkey, potatoes and dressing is heated in a slow cooker then rolled in a warm flour tortilla with Cheddar cheese and diced jalapenos in this suggestion for Thanksgiving leftovers.
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This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
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A delicious dish with onions, bell pepper, crawfish and diced tomatoes, simmered in mushroom soup.
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Sausage, bell pepper, onion, and celery work with grits in this Southern recipe.
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An easy recipe from Marie's® for steak carnitas and tortillas served with coleslaw dressed with Marie’s® Chipotle Coleslaw Dressing.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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A carton of refrigerated egg whites plus some onion, green pepper, and mushrooms makes a fast, protein-packed breakfast that you can cook in the microwave.
cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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A homemade toasted guajillo chile paste seasoned with cumin, clove, and oregano flavors this delicious shredded beef. Serve on tortillas with salsa, rice, and beans.
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A great mild dip made with poblano peppers that are charred on the grill and mixed with Monterey Jack cheese, cream cheese, and spices.