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Grilled corn kernels are combined with tomato, onion, cucumber, and Monterey Jack cheese in this easy salad dressed with balsamic vinegar.
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Originally this came from a Cuban friend, but I've since doctored it quite a bit. This dish is hearty and a meal in itself. By adding more meat, beans, and rice, you can feed a large group of people. You might want to add more spice as well.
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
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This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.
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Potatoes and peas are cooked in a tomato sauce with Indian seasonings.
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This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
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This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.
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This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
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A quick and easy frittata with fresh garden tomatoes and a kick of Pace® is the ticket for a simple summer supper or brunch.
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This clean and light soup is good for what ails you, with mushroom, bok choy, garlic, lime, and ginger in a subtly-flavored chicken broth.
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Get Corn Tortilla Soup Recipe from Food Network
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Get Mauro's Michelada Supreme Recipe from Food Network