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Ground beef is simmered with pinto beans, kidney beans, diced tomatoes, corn, tomato juice and coleslaw mix for this easy dinner. Serve with cornbread, if desired.
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A popular Tex-Mex casserole of chicken with creamy tomato sauce, tortillas, vegetables and Cheddar.
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Crumbled and cooked ramen noodles are the base for this interesting, yet tasty dip. With mayo, hot sauce, and shredded chicken, this could be a new party favorite!
cooking.nytimes.com
This recipe is by Melissa Clark and takes 50 minutes, plus time to prepare dough . Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: dough, ramps, olive oil, salt, chile
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Get Pork Chops with Red Chile Pepper Sauce Recipe from Food Network
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Turkey, Monterey jack cheese, avocado, and a semi-homemade spread are wrapped up in a whole wheat flour tortilla for a quick and easy lunch. Make the chipotle mayo as spicy as you like by adding more or less chipotle chile.
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These fish tacos al pastor are made with trout and taste as good as the original meat version, especially with the charred tomatillo salsa.
Ingredients: tomatillos, peppers, cloves
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Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes super-crunchy chips.
Ingredients: cocktails, alcohol, soups, chocolate
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Grilled kale is a quick and easy way to prepare kale and tasty to eat too. Mix kale, jalapeno peppers, olive oil, and a few other ingredients on a sheet of aluminum foil and grill!
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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
cooking.nytimes.com
This grain-free tabbouleh, a perfect side for a Passover meal, comes from chef Michael Solomonov of Zahav.