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cooking.nytimes.com
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
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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!
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This special baked chicken features a cumin-laced stuffing of rice, chili peppers and cheese.
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Get Quick Barbeque Sauce Recipe from Food Network
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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Get Nut Clusters Recipe from Food Network
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Get Vegetables Recipe from Food Network
Ingredients: corn, peas, carrots
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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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Get Texas Venison Chili Recipe from Food Network
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If you love rhubarb-strawberry mixtures, you'll love this easy recipe for a sweet rhubarb crisp with strawberries.