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A recipe with so much taste it will wow your friends, and wow you with how easy it is to make. Just try not to drool while you're cooking.
cooking.nytimes.com
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas But just as often, it is the base for a meat stew, usually beef, pork or lamb The dish is known as carne adovada, and it is insanely good
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Get Chile-Cinnamon Brittle with Mixed Nuts Recipe from Food Network
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Soft tofu makes a wonderful stand-in for scrambled eggs Serve these savory tacos for a great Mexican and vegan breakfast.
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Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal!
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Sweet and hot Italian sausages are cooked in a slow cooker with red and green bell peppers and sweet onions. Serve over pasta, and you have an easy weeknight meal.
cooking.nytimes.com
This mildly spicy dish requires minimal cooking, so it's great for a hot day Both udon and soba noodles will work in this dish.
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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.
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You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices. The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill.
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All the savory and briny flavors of a New Orleans muffaletta sandwich, in a crispy bite-size form--perfect for appetizers to share at a party!
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Get Radish and Sesame Soy Noodle Salad Recipe from Food Network