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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
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Sourdough toasts are topped with artichoke hearts, Roma tomatoes, and black olives. The crostini are sprinkled with Parmesan cheese and toasted in the oven for a warm, savory appetizer.
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Bell peppers are stuffed with a simple mixture of beef, rice, and onion, then baked until tender. Leftover filling can be used to make a quick pasta sauce, or served with hamburger buns as a sloppy joe alternative.
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A tasty fish preparation from Chef Eric Ripert.
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Fried tortilla chips are cooked with eggs, salsa, and cheese. Don't wait to try this Mexican favorite!
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This fragrant, Indian-influenced stew recipe is courtesy of Margot Olshan.
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This tomato and egg stir fry cooked in avocado oil is a quick and easy breakfast and falls nicely into the paleo lifestyle.
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This very quick pasta dish uses fresh tomatoes and basil tossed with Italian salad dressing and Parmesan cheese. It's a great meal to prepare in the summer after a long day in the garden!
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Green tomato and green apple mincemeat pie is a sweet addition to the holiday dessert table.
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Sweet cherry tomatoes, smoky Gouda cheese, grilled corn, and fresh basil come together in this quick and easy salad bursting with flavor.
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Get Walnut Stuffed Cherry Tomato Halves Recipe from Food Network