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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.
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For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor.
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The combination of prosciutto and smoked paprika gives this shrimp appetizer a flavor reminiscent of Spanish chorizo.
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Get Tenderloins Recipe from Food Network
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These vegan sausage patties are treated to a tamari-garlic reduction and a mix of dried herbs and spices. Make ahead for an easy breakfast!
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Movies will never be the same with this simple, spicy popcorn!
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Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.
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Get Salsa Roja Recipe from Food Network
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Get Chile con Queso Recipe from Food Network
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Learn how to can salsa using this delicious salsa recipe for canning, (complete with detailed canning instructions) using fresh tomatoes, green chiles, jalapeños!
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Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you.
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The ultimate comfort food made lower in fat, thanks to Morningstar Farms® Veggie Bacon Strips.