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Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
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Get Beer Battered Tilapia with Red Chile Mandarin Orange Sauce Recipe from Food Network
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
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A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
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Aleppo, urfa, and bell peppers whipped with smoked paprika and feta into a cheesy dip.
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A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.
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Add a little tart and tangy tamarind-chile syrup to your shot of tequila.
Ingredients: tequila, tamarind, lime
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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
www.delish.com
Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix.
cooking.nytimes.com
Here is a cheap beef dinner of uncommon flavor, perfect for serving to a crowd It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the dry-rubbed meat is never in direct contact with flame (If you grill the meat directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving
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Get Santa Fe Burger Recipe from Food Network