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Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.
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This recipe combines beef tips with smoked paprika, chipotle, red wine vinegar, and parsley for a unique Argentinean chimichurri main dish.
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Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese.
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Green curry is my most favorite curry of all. It amazingly blends different flavors very well-sweet, spicy, and salty-with a fresh aroma from basil leaves...
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This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Late summer fritters veganized
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Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.
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Filipino comfort food doesn't get better than this beef giniling (afritada) recipe, full of vegetables, raisins, and ground meat.
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This refreshing guacamole has lots of lime juice, cilantro, and green onions for a dip everyone will love. Serve with tortilla chips or as topping for Mexican dishes.
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This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. Quite easy to prepare too! Your whole family will love this famous Mexican dish!
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This biscuit breakfast sandwich is made with green chiles, bacon, jalapenos, onions, eggs, and Jack cheese. Get up and go with some spice! I prefer to roast my own green chiles, but you can use a can of green chile.