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cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes' freezing. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Slightly spicy Anaheim chiles are stuffed with Mexican cheese, rolled in flour and beaten egg, and pan-fried until golden brown in this authentic recipe handed down for generations.
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Avocado, jalapeno pepper, and a sprinkle of ground smoked chipotle pepper add texture and Mexican-inspired flavors to easy deviled eggs.
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Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.
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An honest Mexican recipe for pinto beans using bacon, chiles and cactus.
www.simplyrecipes.com
Cactus and Corn Salsa! A true southwestern salsa made with nopales cactus paddles, corn, green tomatoes, onions, and chiles.
www.allrecipes.com
This down home meatloaf mixture includes beef, eggs, dry bread crumbs, ketchup and dry onion soup mix - all topped with bacon and tomato sauce and baked into the loaf that it is.
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Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.
www.allrecipes.com
This recipe is one of my family's favorites. It can be served as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants.
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Water, salt, and masa harina combine to perfection to make these delicious homemade gluten-free tortillas, perfect for any taco recipe.
Ingredients: masa harina, salt, water
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Grilled chicken breasts basted with wing sauce are served on toasted hamburger buns and topped with lettuce, tomato, and blue cheese dressing.
www.delish.com
Incorporate sausage into a crowd-pleasing pasta salad using gemelli pasta and smoked mozzarella.