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This recipe is by David Tanis and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A classic Mexican BBQ chicken recipe. For marinating, you will need achiote paste, cilantro, jalapeños, garlic, lime, and orange juice.
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This quick, easy, and filling dish has only 5 ingredients and can be put together in less than 10 minutes. Great for a quick lunch!
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Cilantro infuses this smooth shrimp dip with enough fragrance and freshness to please everyone. Serve with crackers or bread.
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For this salmon and salsa recipe, use canned peaches to get a fast, affordable summer-fruit fix.
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A tart, slightly spicy vinaigrette.
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This recipe was inspired by the tableside version prepared at Rosa Mexicano. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.
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This is a yummy easy recipe that my kids love. Chicken pieces are fried in oil, then dressed with lime juice and cilantro in a dish that goes best served over rice. For added spice, add a few chilies when the garlic goes in.
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Brown rice accented with lime and mixed with cilantro and mango makes a tasty side dish for fish or chicken.
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Get Easy Pico de Gallo Recipe from Food Network
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Pureed avocados and tomatillos make this double green dip perfect for tortilla chip dipping and carne asada topping.
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An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.