Search Results (2,558 found)
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Your family couldn't ask for a tastier quick dinner fix than this ground beef enchilada casserole with bell peppers, carrots, black beans, and reduced-fat cheese.
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Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy porchetta breakfast sandwich, with fried eggs, Calabrian chile aioli, and arugula on toasted buns.
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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
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Layers of canned green chiles and cheddar cheese are baked with an egg filling. This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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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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Get Quesillo en Salsa Verde Recipe from Food Network
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Get Black-Eyed Pea Risotto with Bacon and Southern Greens Recipe from Food Network
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Get Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish Recipe from Food Network
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A side dish of cabbage and carrots with a sweet, spicy kick of vinegar and hot chile pepper makes a great accompaniment for jerk chicken or pork.