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Give that summer salad a twist of Thai flavor with cucumbers, tomatoes, lime juice, cilantro, and chopped peanuts.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hearty, flavorful pinto beans cooked with Mexican-style seasonings make a great side dish, a topping for cornbread, or just a tasty bowl of warming goodness on a cold day. The beans soak all night and simmer for hours until tender. You can simmer them all day if you like.
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The substitution of tofu for one of the avocados in this recipe, makes this guacamole healthier with less fat and more protein.
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A quick hors d’oeuvre or light meal.
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Get Pork Chops With Smashed Potatoes and Chimichurri Sauce Recipe from Food Network
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Creamy chicken enchiladas with shredded cheese and cilantro make a quick weeknight meal, and clean-up is easy when you bake them in a foil-lined pan.
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Get Mexican Quinoa Breakfast Bowl Recipe from Food Network
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Learn how to make corn salsa better than Chipotle! It's easy to make and totally addictive.
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Authentic Mexican Ceviche with a tomato base. This version uses shrimp, but any seafood of your choice will work.
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Get Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad Recipe from Food Network
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There are a great number of Indian population in Burma...this dish is a great fusion and flavorful dish that takes less than 15 minutes to make for two or 20...