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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef is browned, then simmered with chili beans, tomatoes, onion and bell pepper in this simple chili.
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This flavorful new take on a barbecue staple with the help of a garlicky, herb-flecked chimichurri sauce is the perfect centerpiece for a backyard celebration.
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Get Sliced Sirloin Steak Recipe from Food Network
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Get Onfalia's Four-Color Corn Tortillas Recipe from Food Network
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My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.
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I finally found a salsa thats as easy to make as it is delicious.
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Get Charred Beef Medallions with Poblano-Margarita Sauce Recipe from Food Network
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Green rice (arroz verde) is a popular side dish from Mexico that is cooked in chicken broth and seasoned with poblano peppers and garlic.
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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.
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Ears of corn wrapped in smoky bacon and seasoned with chili powder before grilling.
Ingredients: corn, bacon, chili powder