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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
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This chicken breast marinated in a savory yogurt can be served in shawarma sandwiches for lunch or as an entree at a Lebanese dinner.
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Crushed tomatoes, tomato sauce, onion, garlic, bell pepper and spices make this authentic enchilada sauce that's way better than any store bought variety.
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Get Salsa Ranchera Recipe from Food Network
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This kale, avocado, and black bean salad is tossed in a homemade jalapeno-lime dressing to create a refreshing and satisfying meal.
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Enjoy this chili on its own, or as a topping on meatless nachos.
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Get Grilled Chicken Tacos with Strawberry Salsa Recipe from Food Network
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For the regal and expensive pork crown roast, Food and Wine's Test Kitchen Associate Melissa Rubel replaced the run-of-the-mill garlic-herb coating with a smoky harissa version. "I love the way it turns from a paste to a crispy crust,
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Ground chia seeds thicken this mango and blueberry smoothie.
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Crepes sprinkled with caraway seeds are a perfect accompaniment to Indian dishes or a great vehicle to eat leftovers.
Ingredients: flour, water, egg, butter, salt, caraway seeds