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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a pico de gallo recipe that will have everyone asking 'how did you make this?' They will be surprised when you tell them the ingredients include a pickle!
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With a sweet-savory topping of crunchy pancetta, roasted peppers, and onions with a little rosemary.
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This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
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Make your own salsa and process in jars for a year-round taste of garden-fresh vegetables.
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Traditional lasagna can take up to 2 hours to prepare. This skillet version takes less than 1 hour.
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I make this mole at a five star restaurant. It has lots of flavor and it is a little bit spicy. I use it on quail, but you can use it on what ever you like.
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Everything you love about jalapeno poppers - the cheese, the peppery heat, and the crispy coating - combine with chicken breasts to make a satisfying meal out of a favorite appetizer.
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Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers, and parsley.
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Pressure-cooking goat meat significantly cuts down the cooking time in this easy, spicy Indian curry made with plenty of black pepper.
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Get Nopal Timbale Recipe from Food Network