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Get Quick Plantain and Mango Salsa Plate Recipe from Food Network
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Tomatillos and chiles are dry roasted in an iron skillet to make this wonderful, vegan Three Chile Tomatillo Salsa. Great for green chilaquiles.
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Cheddar cheese soup forms the base for this quick-cooking chicken chowder that's kicked up with picante sauce and green onions.
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Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
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Peppermint liqueur has been made at the Cape (South Africa) since before 1800. Very refreshing!
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This lively summer recipe can be served with tortilla chips as an appetizer, or with chicken or fish as a fresh and flavorful side dish. Made with corn, black beans, tomato, onion, pepper, and avocado, this salsa has the most amazing balance of textures in a great presentation.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
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This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
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Smooth, ripe avocados taste great with the zip of pepper jack cheese.
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Lasagna rollups get a Mexican makeover when filled with seasoned ground beef and cottage cheese, flavored with salsa, and topped with queso sauce and Mexican-blend shredded cheese.