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A Filipino pinakbet recipe by Top Chef Season 9 and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant.
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An easy, creamy chicken enchilada casserole. Slow cooking gently melds together the flavors of chicken thigh meat, cream of chicken soup, sour cream, and green chiles.
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Peanuts are tossed with chili powder, garlic powder, and chipotle chile powder, then coated in a honey-butter glaze and baked until golden brown.
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Hamburgers with chunks of cheddar and water chestnuts, seasoned with mustard and soy sauce.
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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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Get Mapo Tofu Recipe from Food Network
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Vegetables and rice are wok-fried with sesame oil, chiles, and other seasonings in this flavorful side dish.
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Chicken and basil are cooked into a delicious Thai meal.
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Chile, salsa and easily melted processed cheese are blended into this smooth hot tortilla chip dip that's always a favorite.
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Fresh chiles deliver a lot of flavor and heat to this Vietnamese dipping sauce with rice vinegar, lemon juice, fish sauce, garlic, and sugar.