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A simple roasted tomato salsa recipe to go with tortilla chips, tacos, or most any Mexican meal.
cooking.nytimes.com
Sorghum reminds me of Israeli couscous, spherical and about the same size Like Israeli couscous, it’s good with brothy stews I love the way the firm, round grains stand up against the soft, brothy beans in this bean and amaranth stew
www.simplyrecipes.com
Authentic Mexican pork chile verde! with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!
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Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
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Liven your week with this tasty seacoast recipe of peppers stuffed with tilapia, scallops and shrimp.
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Get Stromboli Recipe from Food Network
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Anyone can make this simple, old-fashioned, and tasty appetizer of celery sticks stuffed with a cream cheese and green olive filling. The green celery and olives with red pimiento pieces look pretty on an appetizer tray, too.
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Spice up your stuffed pepper game!
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Get Classic Hummus with Fried Chickpeas and Parsley Oil Recipe from Food Network
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Get Cucumber Salad Recipe from Food Network
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Quick and easy broiled salmon fillets with a hoisin sauce glaze.
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Chef Terrance Brennan uses this flavorful parsley sauce on everything from chicken to meat and fish.