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These spicy baked fries are very easy to make, and a great way to kick up your burger platter.
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This hearty soup won't leave you hungry! Chicken broth hosts enchilada sauce, processed cheese, onion and garlic for this soup version of a Mexican inspired favorite. Garnish with shredded cheese and crumbled tortilla chips, if desired.
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This beautiful red rice with spices and tomato sauce, easily made in an Instant Pot(R), is a wonderful side dish for any Mexican meal.
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This is a recipe my mother found a few years ago. Corn, cheese, and a little Mexican spice make this a dip to remember. I make it for any party I have and everyone loves it. At least one person will ask for the recipe upon leaving my house.
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Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
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In Chef John's simple roasted chicken salad, the warm dressing is built from the dark caramelized lemon and chicken drippings, broth, and lemon juice.
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This hearty, creamy soup joins spinach ravioli and squash in a wonderful, warming pureed blend highlighted by the elegant flavor of leeks.
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Kids will love these baked biscuit cups filled with seasoned ground beef and topped with fun Halloween pumpkin faces made of cheese.
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Here's an easy, fragrant, and flavorful couscous with rhubarb and dried apricots. If you use vegetable broth it can be made vegetarian.
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This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make this aromatic, quick and easy curry with hard-boiled eggs the next time you're craving Indian or vegetarian food on a weeknight.
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.