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These tasty garbanzo bean burgers are quick, healthy and cheap. Served with either a nice green salad or a bun with salsa or mayo, they make a nice main meal or party snack.
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This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema.
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When it comes to football party snacks, Chef John's sticky baked chicken wings are an easy winner, marinated and glazed in a rosemary, ancho, and molasses mixture.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.
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Try this bright, delightful, spicy mango sauce over grilled fish.
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.
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Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage. Substitute the fresh flesh of the tomatoes for the canned tomatoes with chiles, if you like. Sausage is an optional ingredient.
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Chef John's spicy and creamy baked dip is made with fresh chorizo, bell pepper, chiles, and three kinds of cheese. Serve with tortilla chips.
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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.