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cooking.nytimes.com
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.
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Get Wild Mushroom-Cheddar Burger Recipe from Food Network
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my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and...
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The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
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Get Spanish Grilled Shrimp Recipe from Food Network
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Get Nacho Dog Recipe from Food Network
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Get Nacho Dog Recipe from Food Network