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cooking.nytimes.com
Tomatillo salsa, one of the great taco toppings, is a cinch to make In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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Use Mexican-style canned corn, cream cheese, canned green chiles, and fresh jalapeno pepper to make this dip reminiscent of jalapeno poppers.
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Get Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree Recipe from Food Network
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Get Spicy Green Papaya Salad Recipe from Food Network
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Get Tamale Stuffing Recipe from Food Network
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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
www.simplyrecipes.com
This vegan Turkish lentil stew recipe with eggplant and pomegranate molasses is hearty, filling and delicious!
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This recipe for a Mexican-style chile marinade and sauce is perfect for flavoring pork and chicken dishes.
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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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Get Sticky Five-Spice Short Ribs Recipe from Food Network