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This vegetarian Mexican breakfast sandwich recipe has a fried egg, avocado, refried beans, red enchilada sauce, and Monterey Jack cheese.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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You’ll find these buttery cheddar biscuits irresistible with sparkling wine or any wine for that matter. They’re also a good stand-in for croutons and quite addictive...
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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If you like the popular Mexican mangonada treat, you'll love these shots made with vodka, chamoy, and Tajin(R).
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!
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A Mexican torta is a big, delicious sandwich, served on a crusty white sandwich roll. This one is filled with steak, pinto beans, and avocado, and is bursting with Mexican flavors.
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Get Yellow Pepper Soup Recipe from Food Network
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An aromatic broth is ladled over rice noodles, fried tofu, and mushrooms in this bright and fresh Vietnamese-inspired vegetarian pho soup.
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Get Deforest Gibbs Barbecue Sauce Recipe from Food Network
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Get Grilled White Fish with Chermoula Recipe from Food Network