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cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.
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Get Corn and Scallion Salad with Cilantro-Mint Dressing Recipe from Food Network
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Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.
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Mint lover? You're only 4 ingredients and 15 minutes away from a make-your-own minty snack!
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This macaroni and cheese recipe combines Mexican chorizo and green chiles or jalapeños with a creamy cheddar and Monterey Jack sauce.
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The cutest turkey you'll see this year.
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Corn, sausage, shrimp, potatoes, and seasonings are all you need to create this traditional South Carolina Low Country favorite.
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Fresh pineapple and diced jalapeno pepper spice up an ordinary box of corn bread mix and make it something special to go with your favorite chili or pot of beans.
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This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.
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This Enriched Polenta 
Porridge with 
Raspberries and Crème Fraîche is a warm, creamy, comforting way to start the day, and is great with whatever fruit you have...