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cooking.nytimes.com
Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too Cut a head of cauliflower into florets, and roast that instead
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Get Papaya, Shrimp and Avocado Salad with Chile-Lime Recipe from Food Network
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Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
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Get Hanger Steak Tacos with Chile and Herb Oils Recipe from Food Network
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Spicy and nutty Indian flatbreads that are a cinch to make.
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
cooking.nytimes.com
Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile The raw brussels are then added to the pan
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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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You’ll find these buttery cheddar biscuits irresistible with sparkling wine or any wine for that matter. They’re also a good stand-in for croutons and quite addictive...
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).