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cooking.nytimes.com
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor
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Yummy breakfast burritos are stuffed with sausage, scrambled eggs, cheese, and salsa. Bring your breakfast along with you.
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Get Lowcountry Boil Recipe from Food Network
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Feel like Spanish tonight? This paella recipe makes it easy with Zatarain's yellow rice, shrimp, smoked sausage, onion and peas. If you want to give it a little more South Louisiana flavor, use andouille sausage.
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I make "KILLER SALSA" in Gardnerville, Nevada and make this recipe for Brunch or sometimes dinner. Make it the day before and let the flavors go together and...
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Our spin on artichoke dip has a savory twist, because it's made with Morningstar Farms® Veggie Sausage Patties.
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I needed to take a dish to a pot luck, a main dish that had great presentation, would be appealing to various cultures attending, look expensive,but would not...
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A hearty and colorful 'pizza' made with crescent rolls, sausage, vegetables and cheese.
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Get Meaty Grilled Pizza with Caramelized Onions and Mushrooms Recipe from Food Network
cooking.nytimes.com
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
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Baked, stuffed clams - the best you have ever eaten!
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Delicious, fried eggplant shells are stuffed with a spicy vindaloo eggplant and onion stuffing in this vegetarian dish.