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Roasted chile peppers and tomatillos from the sun-kissed Saint Charles Mesa flavor this hearty shredded pork chili made in a pressure cooker.
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This version of Texas caviar mixes black beans and pinto beans instead of black-eyed peas with jalapeno peppers, cilantro, red onion and bell peppers. Serve with scoop-style tortilla chips to make a zesty crowd-pleasing party appetizer.
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Both full-flavored elements of this dish are exquisite on their own, but prepare for a beautiful combination of flavors and textures when eating the two together.
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Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds in this fresh Buddha bowl.
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Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits If you crave this out of corn season, feel free to use frozen kernels instead.
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You can make Halifax, Nova Scotia-style donair sandwiches, along with that special donair sauce, right at home.
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Get Grilled Spicy Sausages with Onion Marmalade Recipe from Food Network
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Get Enchiladas Recipe from Food Network
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Whip up a batch of your own homemade deviled ham spread in just a few minutes. It's a great way to use up ham leftovers.
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This spicy pumpkin and beef sloppy joe filling makes a big batch, so it's easy to make ahead of time and freeze it or keep it in the fridge before your party.
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This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon.