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Light and refreshing, yet packed with flavor from herbs, jalapeños and garlic, this is an easy, after-work meal that can be endlessly adapted to suit what you’ve got on hand Substitute other thinly sliced raw vegetables for the cucumbers (zucchini, carrot, radishes, celery, cabbage, fennel), and other herbs for the cilantro and parsley (dill, basil, mint) Just be sure not to overcook the flattened chicken, which can happen in an instant.
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Get Ranch Style Eggs with Chorizo and Tomato-Red Chile Sauce Recipe from Food Network
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These grilled crab cakes are absolutely delicious. The mango salsa adds a real Caribbean flair. I prefer to use fresh crabmeat, but you can use whatever is on hand.
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This no-salt added salsa can be eaten raw or used in any recipe requiring salsa or picante sauce--keep it covered in the fridge up to one week.
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Get Tea Kettle Noodle Soup Recipe from Food Network
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My family loves Mexican food. The tacquitos you buy at the store or restaurant will usually use shredded beef. Ours are made with corned beef and green onions...
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With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
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Get Parker County Peach Barbecue Sauce Recipe from Food Network
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To save calories, the aromatic oils in citrus zest replace the Triple Sec liqueur usually used in this classic cocktail.
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Perk up pork with an overnight marinade of earthy, spicy cumin, peppercorns and oregano mixed with sherry and a melange of citrus juices. Lightly toasting the dried spices turns up the heat on this full-flavored roast.
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Nachos baked with bubbling Cheddar cheese and fresh tomato salsa make a bright and colorful snack for a party or watching the game.
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This is a great way to serve grilled skirt or flank steak. The spicy two day marinade is worth the wait.