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Chef John's Salvadoran-style chicken stewed in sour cream is comfort food at its best: succulent, flavorful, and filling, with just the right amount of heat.
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Get Sunny's Southwestern Chicken Pot Pie Recipe from Food Network
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Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
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Get Tacobab al Pastor Recipe from Food Network
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Get Chicken Enchiladas Suizas Recipe from Food Network
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
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A waffles recipe dusted with cinnamon sugar, served with chocolate sauce and coconut crema.
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Get Chilaquiles with Roasted Tomatillo Salsa Recipe from Food Network
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Get Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish Recipe from Food Network
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Get Split Hot Dogs with Butter-Toasted Buns and Homemade Toppings Recipe from Food Network
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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.