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The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.
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Traditional hummus gets a colorful twist with the addition of pumpkin puree. Serve with your favorite vegetables and pita bread!
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This hearty pulled pork stew with potatoes, carrots, and tomatoes gets a kick of heat from Hatch chile peppers and comes together in 1 hour.
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.
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Get Huevos a la Mexicano Tacos with Chipotle-Honey Bacon Recipe from Food Network
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The portobello mushrooms in this vegetarian recipe are stuffed with the caramelized onions, croutons, and Gruyère cheese found in French onion soup.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Peanut Butter Crunch Protein Pancakes Recipe from Food Network
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A boneless leg of lamb is butterflied, rolled up around a spinach and goat cheese stuffing, and roasted to savory perfection to make a magnificent main dish that's fit for a formal dinner or that special holiday meal.
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By precooking butternut squash in your Instant Pot(R), the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes!