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A substantial dip recipe modeled on a taco, packed with chicken, beans, green chiles, and cheese and made for serving with a cold beer and tortilla chips.
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Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
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Get Pesto Potato Salad Recipe from Food Network
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.
cooking.nytimes.com
The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled
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Runzas, also called bierocks, are traditionally yeast rolls with a beef and cabbage stuffing. In this quick and easy version of the classic, a beef and cabbage mixture is served on steamed hamburger buns.
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An easy weeknight meal that's ready in about 30 minutes thanks to your Instant Pot®. Chicken thighs are cooked in a sweet and spicy sauce with honey, soy sauce, and garlic.
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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For all you garlic-lovers--this cheese ball is easy and delicious! I get a lot of requests for this recipe. Serve with garlic bagel chips.
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Beef chuck roast is simmered with plenty of chile peppers and spices in the slow cooker creating a spicy, Mexican-inspired filling for tacos or burritos.
cooking.nytimes.com
Gonzalo Guzmán is the chef at Nopalito, a Mexican restaurant with two locations in San Francisco His bright take on frijoles puercos, or pork and beans, is inspired by a version he once tasted in northern Mexico It involves butter beans simmered with chile and onion until tender and plump, mixed up with crumbled chorizo and scrambled eggs