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Savory patties made with raw, not canned, salmon are topped with a garlic mayonnaise aioli in these easy sliders that will feed a crowd.
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No heat is required to cook up this yummy Mexican appetizer. The acid in the lime juice 'cooks' up the fish, and lots of fresh vegetables add great crunch. Serve with tostado shells or chips.
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Get Crunchy Jicama and Mango Salad with Chile and Lime Recipe from Food Network
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Get Chipotle Baby Potatoes Recipe from Food Network
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marinaded the chicken overnight if you want the chicken to have allot of taste.
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This tart, refreshing salad was originally proposed as a pairing for asado negro, a Venezuelan holiday roast beef that is simmered in dark caramel However, go ahead and pair this with any hearty main course and you’ll enjoy a wonderfully balanced meal.
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Inspired by an Italian Caprese salad, this tomato salsa is full of calcium-rich cheese. It's so chunky it could be eaten on its own with a fork, but it's also wonderful with shredded chicken.
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Get Yogurt Soup Recipe from Food Network
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Mexican salsa verde usually is made with tomatillos, not green tomatoes (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and delicious salsa, even without tomatillos.
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Tamarillos are sweet and tangy and I wanted something beyond tamarillo juice.
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This is so easy and so good. It's always the hit of the party and it's gone before anything else on the table.
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This grilled chicken is first marinated with a combination of beer, lime juice and spices. It's just amazing!
Ingredients: lime, beer, honey, cloves, cilantro, bone