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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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Any leftover marinated steak is perfect for serving over a salad or in sandwiches.
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Lots of lemon juice, black pepper, mustard, miso, and mayo are all it takes to season wild salmon fillets baked in a hot oven.
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Crisp and addictive, these sea salt and pepper potato chips are simple to make and even easier to eat!
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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Get Puerco Con Chile Verde Recipe from Food Network
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Spiced with pomegranate seeds.
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A fiery, fruity sauce of hot peppers and raspberry preserves. Perfect for dipping chicken wings!
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Get Pepper and Peanut Broccoli Stir-Fry Recipe from Food Network
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A beloved Chinese street food, Jian Bing are crepes folded around egg, green onions, and a crispy cracker or piece of fried dough.
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Enjoy this great dipping sauce with your grilled BBQ chicken, steak, pork, and/or oysters. Best when served with rice.