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Canned sweet corn is mixed with an orange bell pepper, jalapeno pepper, and red onion in this quick salsa recipe that's best if chilled overnight, but also a great quick resolution when you need salsa now!
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Pineapple adds a bite of summer flavor to this classic dip.
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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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Onions, bell peppers and jalapenos are heated in a skillet. Black beans come next and then cubes of cream cheese and a bit of cilantro. Scoop this wonderful concoction into a warm tortillas and try and eat just one.
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A new kind of steak burrito.
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Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.
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This is a very Pacific NW-American soup that once made, tastes better after a few days in the fridge. Make a lot because the smoking time is an hour to two. This recipe can be cut in half if need be.
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Beef strips are marinated for 2 to 4 hours in lime juice with cilantro, then sauteed, and simmered with green pepper, onions, and additional lime juice.
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Get Dewey's Albuquerque Coleslaw Recipe from Food Network
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This sweet-and-sour corn salad makes a great accompaniment for any Tex-Mex meal.
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Chicken breasts are pounded thin and simmered in a creamy curry-coconut sauce to make a light, fresh dinner for two.
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This is an easy and authentic-tasting Indian dish that the entire family will love! Tastes great with plain basmati rice topped with a couple tablespoons of yogurt.