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Colorful and spicy, this creamy tortilla chip dip is a blend of corn, tomatoes and spices.
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A tangy, spicy way to serve potatoes.
cooking.nytimes.com
Broiling is perhaps the easiest way to cook soft shell crabs All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices
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If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.
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Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
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Corn salad with plenty of corn varieties, tomatoes with green chile peppers, and red bell pepper is a quick and easy side dish for picnics or Cinco de Mayo parties.
cooking.nytimes.com
A cross-cultural special sauce that came to The Times in 2015, from the San Antonio chef Quealy Watson, who served it with barbecued goat and duck It is delicious spread on tortillas for tacos, or on buns for hamburgers, or as a chicken-wing or vegetable dip Kewpie mayonnaise is a Japanese brand that contains some monosodium glutamate and is flavored with apple-cider and malt vinegars
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This simple recipe is one of my personal favorites. Steaks are coated with a nicely seasoned soy and ginger sauce before being broiled in this quick and easy dish. After lots of experimentation, it's perfect!
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Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
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During the summer, take advantage of the time-honored combination of fresh corn and berries.
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A cup of coffee, tomatoes, and chili seasoning bring their flavors to slow-cooked Mexican-inspired beef. Serve the meat shredded in warm tortillas with your favorite toppings.