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These cute little Christmas trees are made out of pita bread with guacamole and peppers and are a festive appetizer for Christmas dinner.
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Hummus replaces mayonnaise in this tasty tuna salad.
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Jalapeno poppers stuffed with cream cheese and pistachios are wrapped in bacon for a creamy and nutty appetizer everyone will love.
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Get "Cochinitos" Caramel and Chili Glazed Pork Belly Recipe from Food Network
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Dill pickles are fermented in brine with fresh dill, garlic and peppercorns. This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
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Spiced with pomegranate seeds.
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
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I was looking for an alternative topping for fish tacos and the occasional seafood steak. This sauce is all about herbs held together with a bare minimum of binder...
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Crawfish simmered in tomato and mushroom soup, onion, and diced tomatoes. Serve over rice.
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This dish is simple, tasty, and-best of all-fast. I've made it with both peeled and unpeeled shrimp. Unpeeled was definitely messier to eat, but I think on the whole the unpeeled shrimp were a little juicier. This recipe is tasty without the tequila, too. I love garlic, so I use an insane amount of it in this dish.
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A delicious honeyed roasted cashews recipe.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.