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cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online
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An easy pound cake from scratch is livened up with the addition of soda pop.
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Minty, lemony rice salad made with basmati rice, peas, mint, lemon, and raisins.
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Everyone loves this dish & asks for the recipe-even if they don't think they like lentils. It light & fresh-perfect for summer!
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The crust is made with buttery and sugared crushed pretzels. And the festive filling is a delicious concoction of Triple Sec, tequila, condensed milk and fresh lime juice. Half the filling is poured into the crust, and the other half is folded into sliced strawberries and a colorful whipped cream.
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Transform typical sushi roll ingredients into a gorgeous, layered stack.
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Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing.
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Upgrade your guac this year with your old friend ranch.
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All the fixings for margaritas are mixed into a refreshing frozen cream pie in a salty pretzel crust.
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Pineapple adds a bite of summer flavor to this classic dip.
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Coleslaw with Southwestern twist! Tangy with lime juice, cayenne and cumin, and bursting with crunchy bits of carrot, green onion and radish.
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Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.