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cooking.nytimes.com
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.
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so easy my 8 year old makes it, so delicious, your guests will be disappointed when you don't make it. My inspiration is probably my sister living in the caribbeans...
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Get Marinated Pork Chop with Pineapple Salsa Recipe from Food Network
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This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
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Get Grilled Chicken Tacos with Strawberry Salsa Recipe from Food Network
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Serve this festive, colorful salsa salad, made with black-eyed peas, avocado, and white shoe peg corn, with chips or as a side dish. It's perfect for New Year's or watching football.
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Wontons, those small crisp appetizers originally from China, get a new fusion of flavors when stuffed with a creamy turkey filling and served with tangy, spicy cranberry salsa.
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My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
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This is a combination of many recipes and techniques (Cooks Illustrated & Rick Bayless come to mind). I feel that this is the perfect Pico de Gallo that can...