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Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
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Green chilies stuffed with Monterey Jack cheese are wrapped in egg roll wrappers and deep fried. A Texas twist on the classic chile relleno.
cooking.nytimes.com
This light-on-the-noodles, heavy-on-the-vegetables dish comes together in under a half hour Lots of fresh ginger and dried Thai chiles provide plenty of liveliness, a perfect counterpoint to the warm earthiness of the dark sesame oil Never heard of tofu skins
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An easy recipe for country-style pork ribs rubbed with cumin, onion, garlic, and chipotle and ancho chile powders, then grilled on the barbecue.
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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
cooking.nytimes.com
Pozole is a traditional soup or stew from Mexico Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here But the hominy is the constant.
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Get Roasted Poblano and Mushroom Grilled Cheese Recipe from Food Network
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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A vegetarian spinach and mushroom enchiladas recipe.
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Get SOM TAM (Green Papaya Salad) Recipe from Food Network