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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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A mix of mild and hot curry powder gives this chicken and potato dish layers of flavor.
cooking.nytimes.com
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow "I cooked on the line for 18 years," Mr Falcinelli told The Times
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This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Flour tortillas are spread with cream cheese, sprinkled with diced mango and poblano pepper, topped with another tortilla, and grilled.
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Not found much outside south central Texas, sausage ranchera is spicy but not overly hot. Best served with a slotted spoon onto flour tortillas for yet another...
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Paneer is simmered with vegetables in a soy sauce gravy in this Indian recipe for chili paneer that is easy to prepare.
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You'll need a medium-hot charcoal fire for this recipe So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.
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Get Chicken Thighs in Mild Red Curry Recipe from Food Network
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An easy and tasty side dish or appetizer, shrimp rangoon are fried pockets of shrimp and cream cheese seasoned simply with garlic and onions.
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Kick up your quesadilla game with spicy shrimp.
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With just 15 minutes of prep, this wholesome breakfast-inspired pot pie recipe is perfect for breakfast for dinner (brinner).