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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roman Sausage Sandwich Recipe from Food Network
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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tomatillos and chiles are dry roasted in an iron skillet to make this wonderful, vegan Three Chile Tomatillo Salsa. Great for green chilaquiles.
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Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
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In this savory dish mushrooms are baked with bell pepper, garlic, Italian seasoning and parsley.
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Adding chiles to a brine adds spicy flavor to traditional dill pickles.
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This salad is an extraordinary combination of ingredients that wouldn't seem to go together: feta, strawberries, and almonds.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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For a nutritious and wholesome meal, yet not lacking in flavour, look no further. You would probably not find this dish in a Middle Eastern restaurant. It is the type of everyday dish served to the family. White kidney beans are slowly cooked in a tomato based sauce. Serve it over plain white rice.
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This Greek-style vegetable medley is a great side dish to falafel, kabobs, or any other Mediterranean or Middle-Eastern meal. Potatoes, mushrooms and zucchini sing with the sunny flavors of olive oil, garlic, and oregano.