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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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This is a favorite in our family at Christmas. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers.
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My grandma gave me this recipe last year. My co-workers are always asking me to make it for them. The ground cloves add that special flavor
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Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.
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These ground pork burgers with apple and bell pepper are given an Asian flair with teriyaki sauce and ground ginger.
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Garden-fresh tomatoes, bell peppers, celery, and onion are simmered together into this thick, juicy side dish perfect for a summer meal.
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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.
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Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken simple and delicious.
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A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour.
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I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!