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Cubed pork tenderloin, onions, and green peppers marinate in fresh lemon juice, olive oil, soy sauce, garlic and oregano. Thread the meat and veggies onto skewers, then grill.
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!
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A delicious posole in minutes, made with leftover Thanksgiving turkey, green mole paste, and canned hominy.
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This slowly-simmered salsa featuring fresh tomatoes and canned green chiles is a delightfully-sweet dip.
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Thin slices of boneless beef short rib are briefly marinated in a sweet and hot marinade, then quickly seared in a hot skillet and served over steamed rice in this classic Korean dish.
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Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes.
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Chef Deborah Schneider’s quick and versatile salsa.
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It's hard to believe just how easy it is to make these mouthwatering enchiladas featuring chicken, green chiles and a spicy cheese sauce served hot and bubbling from the oven.
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Chinese noodles are topped with chicken broth flavored with shiitake mushrooms and green onions in this quick soup.
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Curry cream cheese is topped with chutney, cashews, coconut, and green onions for a spicy, Indian-inspired dip.
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A savory saute of ground chicken or turkey with onions and green peppers is blended with cream of mushroom soup and cream of chicken soup, then layered with noodles and cheeses to make a tasty lasagna.
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Mango chutney tops off this magnificent cheese ball with bacon, onion and golden raisins. Simple, simple recipe and the dish is emptied EVERY time!!