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cooking.nytimes.com
This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province Cumin, a spice rarely used in Chinese cooking, chiles, chile flakes and garlic create a heated yet sophisticated flavor profile.
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Get Tartar de Kamaji Recipe from Food Network
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A scrumptious olive and cheese mixture melted on English muffins.
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I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.
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This low-cal salsa packs a punch with roasted habanero, jalapeno, and red chile peppers. Consider wearing latex gloves when handling the peppers during preparation!
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Perfect little rolled tortilla appetizers shaped like firecrackers have a zesty Mexican-inspired flavor, thanks to taco seasoning, guacamole, refried beans, and a wick made from a thin strip of red pepper.
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Use a package of beef-flavored ramen noodles and prepared coleslaw mix to easily make this Asian-style coleslaw.
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Beans and lean ground sirloin are cooked in a thick, spicy sauce using the Instant Pot® to make tender, quick and easy outlaw chili beans.
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Get Brussels Sprouts in Morilla Cream Recipe from Food Network
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Warm, creamy, filling soup with russet potatoes, fresh leeks, and chopped ham.