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Make your next brunch a special occasion with tostadas filled with crumbled sausage, shredded cheese, cooked eggs and salsa.
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Boozy slushies are made with vodka and apricot brandy.
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These Asian-inspired fruit skewers are the perfect dessert for parties and summer barbecues.
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Sloppy Joes are extra saucy, extra spicy with the addition of chunky salsa. They're scrumptious served on soft potato rolls.
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Bananas make this salsa so much more than a dip.
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The best and easiest Spanish rice!
Ingredients: white rice, garlic, water, salsa
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This is a banana-pineapple quick bread baked in a tube pan.
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Idahoan's Au Gratin Mexicali is a spicy twist on traditional potatoes. Add a little salsa, some cheese, and presto, you're done!
Ingredients: gratin, salsa, cheese
cooking.nytimes.com
This recipe came to The Times in an article about Bill Yosse, the White House pastry chef under President Obama "Mr Yosses’ most recent mission is changing the White House tradition of the bottomless cookie plate
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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Fruity goodness for smoothie lovers!