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Blend up this homemade salsa roja with tomatoes, serrano chile peppers, garlic, and cumin to use as a sauce for enchiladas or wet burritos.
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Filled with chili seasoned potatoes, chorizo and scrambled eggs, these morning burritos are a fun and lightly spicy breakfast, designed to fill you up and get you excited for the day! Green salsa balances out the richness of the filling with its tangy, fresh flavor.
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The flavors of pineapple, coconut, and orange make this recipe perfect for cake on a hot summer day!
cooking.nytimes.com
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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A nice tri-tip roast, seasoned with a 4-peppercorn crust, is just the right size for a small dinner party. Use veal or some other rich stock to make a luscious sauce from the pan drippings.
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If you love rhubarb-strawberry mixtures, you'll love this easy recipe for a sweet rhubarb crisp with strawberries.
www.chowhound.com
This vegan chocolate frosting is a perfect topping for vegan chocolate cake or cupcakes.
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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Cornish game hens are marinated in a citrus-garlic sauce, then roasted and glazed with a savory, orange sauce.
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Marinate flank steak in a mixture of coriander seed, lime juice, and soy sauce then broil it for delicious Thai beef.
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Egg drop soup made with chicken broth, udon noodles, and eggs is the perfect pick-me-up when you're not feeling well.