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This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
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Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.
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Beer and tequila spike this marinade of onion, garlic, cilantro, jalapeno pepper, and lime juice to be used on fish and shrimp before grilling.
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Recipe for Roast Chicken Legs with Harissa and Couscous, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
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3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers, lime juice, cilantro, and onion.
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.
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Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.
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Pineapple fried rice meets quinoa in this satisfying dish.
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A robust, sirloin-laced chili includes kidney beans and Pace® Chunky Salsa for feeding a crowd. Perfect for casual gatherings!
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Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.