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Lime is the sublime undercurrent in the honey-mustard-mushroom sauce that glazes these finger-licking baked ribs.
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Get Chili Verde with Sausage and Pumpkin Recipe from Food Network
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Tomatillo salsa, one of the great taco toppings, is a cinch to make In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro Made from just four ingredients, it comes together in moments and is a superb complement to tacos or tortilla chips.
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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.
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A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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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.
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A sear-the-tongue serrano sauce.
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Turkey has inspired Chef John's new favorite way to serve eggs: over a bed of garlicky, herbaceous Greek yogurt spread dressed with chili pepper-infused oil.
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New world Chocolate Bark with semi-sweet chocolate, cinnamon, chili pepper, and toasted pumpkin seeds.
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Get Red Meat Chili: Carne Chili Colorado Recipe from Food Network