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Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas But just as often, it is the base for a meat stew, usually beef, pork or lamb The dish is known as carne adovada, and it is insanely good
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Get Chile-Cinnamon Brittle with Mixed Nuts Recipe from Food Network
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This from-scratch enchilada sauce is made with dried ancho chiles, chile de arbol peppers for heat, and pumpkin seeds. It really lets the taste of the peppers shine through.
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Bananas make this salsa so much more than a dip.
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Get Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree Recipe from Food Network
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The best and easiest Spanish rice!
Ingredients: white rice, garlic, water, salsa
cooking.nytimes.com
Another way to use the versatile green bean in summer cooking Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa Green beans are such a reliable and versatile summer vegetable
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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
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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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This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.
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Traditional potato-leek soup gets a little kick with the addition of hot sauce for a spicy and warming side or main dish.
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Get Shrimp Scampi with Cherry Tomatoes Recipe from Food Network