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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
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Get Mexican Black Bean Chili Recipe from Food Network
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This kicked up pasta salad with a zesty Greek yogurt dressing is full of the fixings from zesty taco seasoning to cilantro, cheddar cheese, avocado, black beans, and corn. So easy to mix up ahead of time, too!
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This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
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Get Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo Recipe from Food Network
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This creamy chicken and corn chowder, made spicy with ground cumin, green chilies, and hot pepper sauce, will warm you right through. Shredded Monterey jack cheese and half and half make this soup rich and delicious.
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Your family will love these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce.
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Roasted cauliflower rice and bell pepper with fajita seasoning are topped with pinto beans and cilantro in these vegetarian fajita bowls. You can add chicken for the meat-eaters in the family.
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With minimal effort, these grilled shrimp tacos can become a summer sensation; just marinate the shrimp in a spicy lime mix while preparing the chipotle sauce and cabbage slaw!
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This popular Vietnamese sandwich combines sweet, sour, crunchy, and soft in one delicious and portable package.