Search Results (4,082 found)
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A great basic taco seasoning that mimics the commercial packages.
cooking.nytimes.com
This recipe is by Trish Hall and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegan lentil and quinoa soup is nicely spiced thanks to chili powder and ginger powder to keep you warm on cold evenings.
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A simple Lebanese-style hummus uses canned garbanzo beans, so it's ready in a jiffy.
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This recipe is courtesy of a fellow foodie and blogger, and is one of the best we’ve made to date! So being that were going caja china style on this pulled pork...
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This easy to make marinade will give your chicken just the flavor you're looking for next time you're making fajitas!
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Another comfort food. Open face sloppy Joes on a great slice of corn bread (with a few additions) and a side of coleslaw. It has a bit of a Mexican flare but...
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Get Baked Nachos with Roasted Sweet Potatoes Recipe from Food Network
cooking.nytimes.com
Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor
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This is a traditional Mexican dish with lots of flavor. Don't afraid of the time it takes, it is SO worth it.
cooking.nytimes.com
Heavily spiced strips of pork shoulder fried crisp in a pan Warm corn tortillas Tomatillo salsa and hot sauce