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Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the...
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
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I developed this recipe to compete in the February 2008 contest!
Ingredients: pasta, salsa, tabasco sauce
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Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.
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This creamy chip dip recipe mixes sour cream with tomatoes and green chilies, black olives and Cheddar cheese. Always a hit at parties. Great texture and taste!
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This Thai-inspired recipe braises monkfish in Madras curry-infused coconut milk to produce a delicate, flavorful, elegant dish.
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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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Get Buttermilk Ranch Dressing with Bibb Lettuce Recipe from Food Network
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Stuff green bell peppers with a mixture of rice, ground beef and pork sausage for a simple and satisfying supper.