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Get Chayote Slaw with Avocado and Cilantro Dressing Recipe from Food Network
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
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Cooked shrimp are chilled in a tomato-juice cocktail with avocado, red onion, and cilantro. The addition of habanero and jalapeno chiles brings the heat.
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This smoky, creamy sauce makes an awesome dip for pupusas, quesadillas, or tortilla chips. You'd never know that there's no dairy in it —all of the creaminess...
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Get Black Bean Soup Recipe from Food Network
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Cool, fresh, and versatile, this raita can be served as an accompaniment to almost any dish, snack, or meal.
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Dip tortilla chips in this thick, rich blend of sweet corn, spicy green chile peppers and popular Cheddar cheese for a hearty snack.
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This simple, versatile Thai green curry works with beef, pork, chicken, or seafood. Add veggies of your choice to make it your own.
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Get Octopus in Tomato Sauce Recipe from Food Network
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A very simple and quick Filipino dish. This is a sour broth soup with tilapia fish fillets. The flavor is sour but it actually enhances your appetite. This is considered comfort food in my house.