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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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Roasted poblano peppers are simmered with fresh corn, cream, and manchego cheese in this classic Mexican side dish, rajas con crema.
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This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
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Get Tijuana Kitchen Rice Recipe from Food Network
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Get Chili Bean-and-Bulgur Cakes Recipe from Food Network
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Artichoke hearts, with tomato, olives, onion, and basil, is a great new twist on 'salsa'.
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns — perhaps before science itself — boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
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Grits are cooked with garlic flavored processed cheese, and served with sauteed shrimp and tomatoes.
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My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.
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Enjoy this Barrier Reef Rice Paper Rolls recipe with ingredients and easy step-by-step directions from Chowhound.
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These white chicken enchiladas are a cinch to make with ingredients right off the shelf. The only skill required is in measuring, the rest just works itself out!
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Sliced sirloin beef is plated on a bed of spiralized vegetable noodles in this easy, bright main dish celebrating the bounty of California.