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Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.
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Chef John's salted "plaster" coating traps all the moisture and flavor of pork in while it bakes, creating a delicious base to complement an apple-jalapeno salsa in tacos.
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Pork and shiitake mushrooms are simmered in a garlic tomato sauce in this paleo-friendly ragu; serve with sauteed vegetables or spinach.
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Pork is tossed with leftover cooked rice, spring onions, garden peas, and curry paste in this delicious version of Chinese fried rice.
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These sweet green bell peppers are absolutely fabulous cooked down into a sauce for sauteed pork chops.
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Get Memphis Dry-Rubbed Back Ribs Recipe from Food Network
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Pork back ribs covered in a paprika dry rub are smoked for 5 1/2 hours in this easy recipe that yields melt-in-your-mouth tender ribs.
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Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine!
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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This traditional Vietnamese egg roll recipe makes a crispy, delicate hors d'oeuvre with flavors of pork, shrimp, shiitake, and fish sauce.
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network