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I started off with another recipe on this site but wound up changing so much that I think it needs it's own mention. Pork chops are simmered in a flavorful broth. The bean paste makes it a little bit spicy. Sauce was great over rice.
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Inspired by Mexican street food, elotes are the perfect party appetizer in a cup, filled with with canned corn, mayo, Tajin®, cheese, and lime juice.
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A tart, slightly spicy vinaigrette.
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This is a classic dipping sauce for Thai spring rolls (po piah), that is quick and easy to make it home. It tastes great with any fried appetizer.
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Chef Tim Love created this peppery spice blend for big cuts of meat, but he uses it for everything from yucca chips to chiles rellenos.
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This recipe is by Florence Fabricant. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salt-Crusted Leg of Lamb Recipe from Food Network
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This Jamaican-inspired one-pot meal features goat meat and potatoes cooked in a flavorful curry with spicy chile, curry powder, and garlic.
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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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Warm your belly with this traditional Mexican pozole featuring pork, green chiles, hominy, and a rich blend of spices.