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This recipe is by Mark Bittman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This salsa is a staple at our house. There's nothing better to serve as a dip for tortilla chips or as a condiment for your favorite Mexican food. Include jalapeno peppers for added heat.
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Yowzers! Sweet and hot salsa with tangy mangoes and habaneros. Great with pork, chicken or fish or just with chips. You can omit the habaneros and add red bell peppers for a non-spicy version, but then again, why would you want to? Remember, ALWAYS wear gloves when working with habaneros!
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Get Shrimp and Banana Recipe from Food Network
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This mango guacamole puts a twist on the traditional ingredients for a sweet and savory flavor. Enjoy with chips!
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Try this sweet, tangy, and spicy guacamole with serrano chile peppers, cilantro, and mango as a nice accompaniment to tortilla chips on a warm summer day.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick and easy aioli recipe that starts with store-bought mayonnaise. Add lemon, herbs, and garlic, and you're done.
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A delicious salad that is great for a quick snack, but attractive enough for entertaining. You can even have it as a meal in a sandwich, or as a salad atop a lettuce leaf.
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This is a super easy and very fresh summer salsa using avocado, corn, red pepper, shallots, cilantro, and lime juice.
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Get Guacamole Recipe from Food Network
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Get Grilled Texas Quail Recipe from Food Network