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Spanish rice cooked with ground beef, spicy tomatoes, and tomato sauce make a hearty main course dish.
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
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Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.
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This spicy beef curry is best served with plain basmati rice or eaten with naan or pita bread. It can be made on the stovetop, in a slow cooker, or in a pressure cooker.
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This delicious Japanese soup features with Shiitake mushrooms and tofu.
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These burgers have a Spanish flair.
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This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours It tastes best the day after it’s made.
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
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Get Fall River Clam Chowder Recipe from Food Network
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Shredded Swiss cheese dip served in a hollowed out red cabbage looks just like cole slaw! The easy-to-make dip is flavored with green onions and mildly spicy peppers. Serve with crackers or chips.