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Crab, cream cheese, green onion, and cheese are layered onto pizza dough in this crab rangoon pizza recipe, an Asian-inspired twist on pizza.
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Thin slices of salmon lounge in a citrus, cilantro and garlic marinade for four hours before being served with chips, rice or tortillas as a salmon ceviche.
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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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This pasta packs a punch with turkey sausage and earthy broccoli rabe. 
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A spicy bean salad with a kick of lime that is great as a side dish, nacho topping, or all on its own!
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This top secret rib rub is just how they make it at Famous Dave's.
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This dish is a bonanza of baked beans! Chili sauce adds a little spiciness. Don't be dissuaded by the lima beans - they blend into the mix wonderfully!
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Get Lomo Saltado Recipe from Food Network
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Pico de gallo combines with Jack cheese and a saute of chicken, onion and green pepper to fill these grilled tortilla sandwiches.
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A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.
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This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.