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I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.
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Blood orange and pineapple juices create a tangy pink mimosa. Serve in pink sugar-rimmed glasses.
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This bubbly, sweet-tart cocktail combines sparkling wine, dessert wine, and deep-red pomegranate juice.
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Fresh pineapple and pineapple juice combine with fresh basil to make this simple and refreshing sorbet.
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Sauteed chicken chunks braised in a sweet, savory whiskey sauce.
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The perfect side dish, this easy Mediterranean rice pilaf brightens any meal with a medley of curried rice, almonds, raisins, and pineapple.
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These deviled eggs are filled with a creamy mixture of cooked yolks, sour cream, and salsa. Top them with salsa and chopped fresh cilantro for more flavor.
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A perfect centerpiece for your next party, whether it's cocktails for 20 or a tailgating get-together.
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Sure, you could eat salsa from a jar, but the fresh flavor of homemade salsa explodes in your mouth!
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Ancho, chipotle, and jalapeno chile peppers flavor this easy and tasty salsa.
cooking.nytimes.com
Tomatillo salsa, one of the great taco toppings, is a cinch to make In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.