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cooking.nytimes.com
This is a slightly looser version of a traditional Tex-Mex chile-cheese dip, appropriate for use on chicken-fried steak (or plain old fried chicken), as a topping for enchiladas or simply as something into which to dip chips or crisp vegetables It scales up nicely if you'd like to double it for use at a party -- just keep it warm in a low slow cooker, set up on a sideboard Increase the number of jalapeños to taste. 
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Vodka is infused with sweet, ripe honeydew melon. Add some to your favorite pina colada for a delicious flavor!
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.
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Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.
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Make a classic Southern tomato pie recipe with flaky dough, chopped and drained fresh tomatoes, sautéed onion, fresh herbs, and a mix of mayonnaise and shredded...
cooking.nytimes.com
This recipe is by David Latt and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Beer and rosemary do triple duty in this chicken dish for two--first as a marinade, then as a cooking liquid, and finally as a deeply flavored sauce.
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Get Spinach-Ricotta Dip Recipe from Food Network
www.delish.com
This cheesy chicken and kale casserole is perfect for a weeknight dinner.
www.simplyrecipes.com
Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!