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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
cooking.nytimes.com
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over It takes not too much time, and it is delicious.
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Get Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe from Food Network
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Get Locked and Loaded Chorizo Burger Recipe from Food Network
cooking.nytimes.com
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor It only takes half an hour to make your own green chorizo, but you can substitute any kind of fresh (uncured) store-bought sausage, as long as it’s got a kick Then add some chopped garlic, along with minced parsley and roasted poblano pepper for the green factor
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These crispy rolls, adapted from the cookbook Nirmala's Edible Diary, are a riff on Argentinean street food.
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Get Chorizo and Corn Bread Stuffing Recipe from Food Network
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Not a recipe for people on a diet - chicken, sausage, and penne is baked in a creamy tomato sauce. I cook the meats, pasta, and sauce all at the same time, but it can be done individually and refrigerated before baking it in the oven.
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The superfast, supertasty marinade for the shrimp, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork tenderloin and any kind of steak.
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Get Roasted Potato-Chorizo Hors d'Oeuvres Recipe from Food Network
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Get Mexican Chorizo and Turkey Chili Recipe from Food Network