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Get Sour Cherry-Almond Pie Recipe from Food Network
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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This sweet tamale pie has a ground beef and green chile filling topped with cornbread batter loaded with more chiles and Mexican cheese for a crowd-pleasing dish for dinner or pot lucks.
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Homemade pico de gallo is the best! Chopped fresh tomatoes, chile peppers, red onion, cilantro, and lime are meant to be consumed fresh—it's called salsa fresca, for a reason.
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Get Salsa Roja: Red Chile-Tomatillo Salsa Recipe from Food Network
Ingredients: chiles, garlic, tomatillos, sugar
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This better-for-you burrito, made with Morningstar Farms® Spicy Black Bean Veggie Burgers, has a very satisfying spice.
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Get Flank Steak with Salsa Verde Recipe from Food Network
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Get Baked Eggs with Salsa Verde Recipe from Food Network
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Get Grilled Swordfish with Salsa Verde Recipe from Food Network
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The name says it all. My Nuclear 'Fire Roasted' Salsa isn't for the faint of heart. Blackened tomatoes, chilies, and carmelized garlic cloves fire up the flavor...
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Black-eyed peas inspired this fast and flavorful salsa that mixes pimentos, mushrooms, celery, onion, and pickled jalapeno peppers. Serve it with tortilla chips or pita crisps to make a zesty appetizer.