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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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Get Fully Loaded Bacon-Wrapped Hot Dogs Recipe from Food Network
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Get Carne Guisada Recipe from Food Network
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Get Confetti Corn Recipe from Food Network
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A colorful pasta salad, packed with veggies, makes a wonderful side at any BBQ. This batch serves a crowd.
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Get Bacalao Guisado (Codfish Stew) Recipe from Food Network
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Get Roasted Red Pepper and Walnut Dip (Muhummara) Recipe from Food Network
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Get Salmon Cakes Recipe from Food Network
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
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This bloody mary recipe is a blast thanks to liberal additions of horseradish and hot pepper sauce.