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Go deep this Super Bowl Sunday: Serve calzones. These Italian turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated rolls, it's an easy score. All you have to do is make the fillings.
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Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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Get Fried Plantains with Sweet Heat Recipe from Food Network
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Get Creamy Corn and Pepper Relish Recipe from Food Network
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Try this easy Olive Garden copy cat fondue.
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Get 4-Cheese Mac and Cheese with Spicy Chili Crust Recipe from Food Network
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Sauteed Portobello mushrooms, garlic, colorful peppers, and slightly smoky provolone give this gourmet sandwich a rich and distinct flavor.
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Thanks to its robust flavor, salmon is one of the few types of fish that can stand up to rosemary; this dish also can handle a good amount of heat, so Michael Symon tends to go heavy with the red pepper flakes.
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This recipe for sweet and sour cabbage slaw couldn't be simpler to make! Try it as a side dish for grilled burgers, hot dogs, roast pork, or beef.
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This blend of peppers and garbanzo beans is a great way to liven up the dip table. Very spicy and delicious!