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Who doesn't love a good sloppy joe? This recipe is perfect for a crowd of adults or children. Make your sloppy joe mix early and just keep it warm until dinner - you won't have to miss any of the party being stuck in the kitchen. Jill's combination of spices, celery, onion, and garlic are what make this recipe stand out.
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Pumpkin seeds saved from your Halloween pumpkin are toasted and coated with a sweet, spicy cinnamon and chili seasoning.
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Beef and pork sirloin rubbed with many seasonings, marinated, then simmered with tomato, onion, garlic, salsa and the right bite of jalapeno chile peppers. Come on, ice cream! The best chili I have ever tasted. My cousin Chuck's recipe. The secret is in the meat seasoning! A must for any chili lover!
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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This recipe is by Amanda Hesser and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This spicy, chili-soaked mango is a tasty, easy to make snack! I got this from my boyfriend's mom, authentic Hispanic!
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This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This unique, delish dish, made with Morningstar Farms® Veggie Sausage Patties, is almost too beautiful to eat. Almost.
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Elote en vaso, also known as corn in a cup, includes fresh corn, lime juice, crema Mexicana, and cotija cheese for a sweet, crunchy, and hot snack.
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Corn, cilantro, chili powder, and bacon bits meet Cotija cheese in this creamy corn chowder, a quick and easy soup to accompany any meal.
cooking.nytimes.com
These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Get Will's Rub Recipe from Food Network