Search Results (2,833 found)
cooking.nytimes.com
This recipe is by Jennifer Steinhauer and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
www.allrecipes.com
Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
www.allrecipes.com
Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.
www.simplyrecipes.com
New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
www.foodnetwork.com
Get Red Meat Chili: Carne Chili Colorado Recipe from Food Network
cooking.nytimes.com
You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.
www.allrecipes.com
Sliced cucumbers are tossed in a sesame-chili vinaigrette for a simple Japanese-inspired salad.
www.foodnetwork.com
Get Fig Catsup Recipe from Food Network
www.delish.com
This tangy topping is a perfect accompaniment for all kinds of soups.
www.allrecipes.com
Lean ground turkey, rich shiitake mushrooms, and lots of crunchy water chestnuts come together quickly in a tasty filling for lettuce leaf wrappers.
www.allrecipes.com
Sumac and chili powder give regular butter popcorn a spicy and tangy kick for movie-watching night or a colorful, lemony snack.