Search Results (542 found)
cooking.nytimes.com
This recipe is by Eric Asimov and takes 1 hour 30 minutes, plus 1 hour's standing. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Another comfort food. Open face sloppy Joes on a great slice of corn bread (with a few additions) and a side of coleslaw. It has a bit of a Mexican flare but...
www.chowhound.com
Green chicken is the dish that has originated from the Nilgiri regions of South India. This dish is one of our family favourites and I am so thrilled to share...
www.allrecipes.com
Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.
www.chowhound.com
The name says it all. My Nuclear 'Fire Roasted' Salsa isn't for the faint of heart. Blackened tomatoes, chilies, and carmelized garlic cloves fire up the flavor...
cooking.nytimes.com
This is like a South Asian version of huevos rancheros The sauce yields more than what you’ll need for one serving Refrigerate or freeze what you don’t use.
www.foodnetwork.com
Get Picadillo Chile Relleno Recipe from Food Network
www.allrecipes.com
Pomegranate seeds add a colorful and sweet twist to traditional guacamole. Serve with your favorite tortilla chips.