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This version of the Italian-inspired classic dish combines ground beef, peppers, and sauteed onions, baked with penne and PHILADELPHIA Italian Cheese and Herb Cooking Creme, and topped with Mozzarella cheese.
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Shrimp is simmered in a spicy tomato sauce with okra and andouille sausage.
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Perfect as a romantic dinner for two, lobster tails are sauteed in a champagne cream sauce in this recipe.
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This family recipe is very filling. Green bell peppers stuffed with ground beef, onion, and rice, simmered in tomato juice. Serve with hot buttered rye bread.
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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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Pollo adobado, a traditional Mexican adobo-marinated baked chicken dish, is bursting with flavor from a guajillo pepper and tomato sauce.
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An easy porchetta breakfast sandwich, with fried eggs, Calabrian chile aioli, and arugula on toasted buns.
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This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
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Diced tomatoes with green chilies, black beans, brown rice, and a trio of cheeses make a simple casserole.
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Black beans and tomatoes are simmered with onions and garlic and then tossed with wilted spinach for a colorful side salad.
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Two cheeses, bacon and green chiles make this easy quiche a real flavor bomb! Cut off a piece savor the explosion!
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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.