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Leftover turkey gets its mojo back in Chef John's cornbread-encrusted tamale pie filled with 3 kinds of peppers plus adobo and enchilada sauces.
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Get Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas Recipe from Food Network
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This is a simple take on ceviche. Instead of letting the shrimp 'cook' in citric acid, you boil them, then let them marinate in a rich and creamy coconut milk sauce. This is simple and refreshing for a nice summer day.
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Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason. We've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy this quick version of a Thai red curry made with chicken breast strips, coconut milk, and colorful bell peppers. Serve with jasmine rice.
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A great chicken curry salad recipe for potlucks or picnics. Chicken, curry powder, onion, raisins, apple, and cilantro. Mayo optional.
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Roasted butternut squash is simmered with curry, coconut milk, and a hint of spice in this warm and comforting soup perfect for weeknights.
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Get Grilled Mahi Mahi with Summer Squash Salsa Recipe from Food Network
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Giant tortilla triangles are topped with pork chorizo, Cheddar cheese, and jalapeno slices in these ultimate nachos great for a large group.
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Jalapeno, bacon, and Cheddar cheese make everything better - including deviled eggs!