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A traditional Mexican sandwich with rajas (roasted poblano peppers in tangy crema), refried beans, Monterey Jack cheese, and tomatillo salsa.
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Frenched beef rib-eye steak seared first to brown, then cooked on lower heat to finish, served with parsley, oregano, garlic chimichurri sauce.
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
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Cubes of pork and chopped onion are pan-fried and then simmered in the slow cooker with prepared salsa verde, green chiles, diced tomatoes, and jalapeno peppers.
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This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chiles Rellenos Recipe from Food Network
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: blanco tequila, lime juice, soda
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Baked meatballs seasoned with oregano and garlic, simmered in spaghetti sauce.
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Barbeque sauce-infused meatloaf is wrapped with bacon strips for a flavorful and rich twist on the traditional meatloaf.
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Get 30-Minute Turkey Chili Recipe from Food Network