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Fresh tuna is marinated in a sweet marinade of fish sauce, lime juice, and honey, stir-fried, and then tossed with garden fresh tomatoes, basil, and cilantro. A small, red chile pepper adds spice to this warm tuna salad.
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This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix.
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The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
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Cubed pork marinated in a tasty peanut butter sauce is grilled on skewers with water chestnuts, green and red bell pepper slices, and chunks of sweet onion.
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This delicious and easy curry can be finished in just thirty minutes.
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Get Quesillo en Salsa Verde Recipe from Food Network
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Southern smothered pork chops are covered in an onion gravy; this updated version features red onion and strips of roasted poblano chiles, which lend a slight smoky flavor and a bit of heat.
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This spicy Sichuan condiment is the secret to Andrew Zimmern's Cold Peanut-Sesame Noodles recipe.
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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Adding chiles to a brine adds spicy flavor to traditional dill pickles.
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Khichadi is a traditional dish-usually made along the West Coast of India. This is my version using local organic asparagus, red onions, tomatoes from the Alemany...