Search Results (2,268 found)
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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Leftover cooked chicken and fresh or frozen corn kernels are combined with green chiles and oregano in this creamy corn chowder.
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Delicious Malaysian coconut rice, served with anchovy hot chile sauce, fried anchovies, fried peanuts, sliced cucumber or tomato, and hard-boiled egg.
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Get Homemade Frozen Fish Sticks Recipe from Food Network
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Tacos al Pastor are a favorite in Mexico and Mexican restaurants throughout the world for good reason. We've taken the delicious, authentic flavors that make these tacos so special, and adapted the recipe for your home kitchen, so you can enjoy it whenever a craving strikes!
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Get Sticky Five-Spice Short Ribs Recipe from Food Network
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The sauce is good on just about anything from pork, chicken, and seafood.
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An easy summer salsa recipe of fresh corn, tomatoes, avocados, and cilantro.
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All the flavors of Mexican posole, including pulled pork and hominy, are topped with Cheddar cheese in this recipe for on-the-go burritos.