Search Results (528 found)
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
www.chowhound.com
Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...
www.allrecipes.com
Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.
www.chowhound.com
The name says it all. My Nuclear 'Fire Roasted' Salsa isn't for the faint of heart. Blackened tomatoes, chilies, and carmelized garlic cloves fire up the flavor...
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
www.chowhound.com
This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared...
www.chowhound.com
A zesty hot cherry spiral-cut hot dogs recipe.
www.allrecipes.com
Classic grilled cheese sandwiches with a kick. Delicious! These are great with a bowl of tomato soup with a little basil added.
www.simplyrecipes.com
Oven-baked salmon fillets served with avocado, mango, chile, lime salsa.
www.chowhound.com
This is a combination of many recipes and techniques (Cooks Illustrated & Rick Bayless come to mind). I feel that this is the perfect Pico de Gallo that can...
www.foodnetwork.com
Get Simple Guacamole Recipe from Food Network