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This is a traditional South American chocolate drink, but to market it well I made it hot chocolate, even though in the old days South Americans didn't drink it hot. The recipe uses chili powder, and I used red bell pepper to match the sweetness of the chocolate. This is a good way to bring an old recipe into today.
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This easy pea salad has sweet, crunchy pieces of pickles, celery and peppers mixed with creamy bites of Cheddar cheese.
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Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes.
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Black beans, avocado, corn, and roma tomatoes make the base of this salsa with a healthy dose of lime juice.
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I got inspired to make this when I ordered mango salsa with chips at a restaurant. I thought this would pair really nicely with any fish preferably Mahi Mahi...
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This light and refreshing jicama mango salad pairs perfectly with Mexican and Asian cuisine.
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A wonderful corn salad, savory and fresh-tasting. This recipe is fabulous with silver queen corn in the summer, but is also great with yellow sweet corn all year long!
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Tostadas are layered with spicy chipotle beef, sour cream, and shredded cheese for a flavorful and Mexican-inspired meal.
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This is a Mexican-style chicken soup with tomatillos and chicken breast meat cooked in a stock seasoned with fresh jalapenos, garlic and cayenne pepper. Serve with a dollop of sour cream and sprig of cilantro.
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Healthy chicken cabbage wraps are low-fat, low-calorie, non-dairy, and flavorful, seasoned with red curry paste and sesame-ginger dressing.
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Get Grilled Vegetable Kebabs Recipe from Food Network