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Cooked sprouted green lentils bring extra flavor and texture to this spicy guacamole with jalapeno peppers and fresh lime juice.
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Lemonade, limeade, sugar, egg whites, ice and water in your favorite margarita punch bowl.
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Sangria loaded with strawberries, orange, apple, and banana is made sparkly with lemon-lime soda for a fun party-in-a-pitcher.
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Fresh peach puree is shaken with vodka and white cranberry juice for a peach-inspired white cosmopolitan. Garnish with a cranberry and rosemary frond.
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This frozen ginger-peach margarita recipe is a blend of frozen peaches, lime juice, ginger liqueur, and smooth reposado tequila.
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This recipe for tacos al pastor is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creole Sauce Recipe from Food Network
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A delicious baked ziti recipe with creamy tomato sauce.
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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
cooking.nytimes.com
You don’t need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking.
Ingredients: watermelon, sugar, lime juice
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Split peas are cooked with Polish Kielbasa in beef broth with onions, carrots and a bay leaf in this soup which is partially pureed.