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An authentic Mexican stew made with red chili pods, pork roast, pork rinds, and pigs' feet (use pork shanks instead of pigs' feet if you are squeamish). You can also substitute hominy for the posole if it is not available in your grocery store.
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Get Aubergine Caviar Recipe from Food Network
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Get Island Frydays Spicy Escovitch Red Snapper Recipe from Food Network
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Lean ground turkey and heart-healthy avocado come together to make eating right delicious. This recipe brings a little Southwestern flavor to the mix, with salsa in the guacamole and a seasoned burger mixture.
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Button mushrooms and peas are the final ingredients added to this low-fat rosemary seasoned stew. Serve as is or over cooked noodles.
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Mexican style octopus salad, with tomatoes, green and red onion, cucumbers, and cilantro.
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This recipe is by Molly O'Neill and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, butter, salt, leeks, lemon
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Rigatoni pasta in a creamy sausage sauce with green peas.
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An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
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This white chocolate bark is probably the most simple from-scratch Halloween treat you can make.