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Mexican cochinita pibil, or pulled pork shoulder marinated and braised in achiote paste, orange juice, and lime. Great for taco meat.
Ingredients: pork, orange juice, lime juice, salt
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 12 hours, plus 3 hours' storing and overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Seared salmon is tossed with campanelle pasta, stone-ground mustard, sugar snap peas, and lemon juice in this fresh, bright spring salad.
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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A classic Mexican BBQ chicken recipe. For marinating, you will need achiote paste, cilantro, jalapeños, garlic, lime, and orange juice.
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Pineapple juice adds a tropical flair to this yummy, sweet, and garlicky shrimp and pasta dish.
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Mix cashew cream with vegetable broth, nutritional yeast, white miso, and small shell pasta and you've got delish vegan mac 'n cheese.
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Sun dried tomatoes add a deeper layer of taste that regular ketchup just can't match.
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Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro.
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Browned round steak is tossed in a slow cooker with vegetables, seasonings, and tomato juice and cooked until the meat is tender.
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This Lebanese version of traditional lentil soup with spinach is seasoned with mint and lemon juice. It's traditionally served with toasted French bread for dipping.
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This easy baked lamb chop recipe has lamb marinated in bourbon, fish sauce, honey, garlic, and white pepper.