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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.
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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
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Mix up a savory combination of eggs, mushrooms, spinach, and cheeses in an oven-proof skillet and bake the crustless quiche right in the skillet. Jalapeno yogurt cheese adds creaminess and a hint of spice.
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An easy teriyaki marinade for baked chicken wings gets its sweet tropical tang from pineapple juice.
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A dangerous mix of strawberries, sparkling wine, and limoncello.
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Pear eau de vie with pear purée and a touch of bubbly.
Ingredients: juice, sugar, pear, sparkling wine
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Simple and balanced, the Perfect Daiquiri is an ideal summer cocktail, with just the right ratios of white rum, lime juice, and cane syrup for a sweet, sour...
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Homemade strawberry lemonade is easily prepared with fresh strawberries, lemon juice, and sugar for a refreshing summer drink.
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This Original Corpse Reviver #2 recipe is a hangover cure-all with gin, Lillet, lemon juice, Cointreau, and absinthe.
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Get Pineapple-Jalapeno Pickle Relish Recipe from Food Network