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Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
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A very easy, very tasty way to spice up your favorite fish. Wasabi, mayonnaise, mustard, and sour cream make a great accompaniment for tuna, crab cakes, or even shrimp cocktail.
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Bell peppers are stuffed with salsa, rice, ground beef, and nacho cheese-flavored chips adding a Mexican-inspired flair to the traditional stuffed pepper.
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Put a little extra spice in your Easter brunch with this recipe for an egg and sausage casserole with green chiles, salsa, jalapeno peppers, and cheese.
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Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.
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Spicy pepperoni is added to a delicious medley of sauteed Italian sausage, onions, garlic, mushrooms, green bell peppers, tomatoes and fresh basil. Stir cooked rigatoni into the sauce and give it a long, slow simmer until all the flavors meld.
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This beet soup can be served hot or cold.
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Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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The flavorful heat of wasabi wakes up the senses in a Japanese fusion-style deviled egg.