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Cooked, pureed plantains are topped with sauteed onions. This is a traditional Caribbean and Latin American morning favorite, but also makes a great side dish.
cooking.nytimes.com
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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Canned beans, tomatoes, and chile peppers help ease the preparation of this chili made in a slow cooker.
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Cottage cheese makes a creamy addition to a family recipe for potato salad.
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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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Wontons stuffed with a mixture of pork and shrimp seasoned with soy sauce and ginger root are gently simmered in chicken broth.
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A quick, colorful and spicy protein-rich salad or side dish
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This colorful and snappy salad features Pace® Salsa Verde mixed with red pepper, whole kernel corn, black beans, mango, and cilantro.
cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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Get Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches Recipe from Food Network