Search Results (5,954 found)
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A healthy portobello mushroom and poblano chile fajitas recipe.
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Ground beef, link sausage, cumin, chilies, and chili powder give this hearty soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grenadine, sweet-and-sour mix, plus a handful of ripe, ripe berries puts this "safe" cocktail in the pink.
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Pretty in pink with 7UP and grenadine syrup, and naturally topped with a bright red maraschino cherry. Cheers!
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Peru and Chile’s equivalent to the Bloody Mary.
Ingredients: pisco, lemon juice, syrup, egg white
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This pea sorbet from Atelier Crenn's pastry chef, Juan Contreras brings veggies to the table for dessert.
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Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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A creamy chowder consisting of green onions, corn, crawfish, cream of potato and mushroom soups, and a bit of cayenne pepper for a little kick. Serve with cornbread, or some crusty French bread.
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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A classic Bee's Knees cocktail recipe, with lemon juice, Honey Syrup, and gin.