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Corned beef hash, onions, and bell pepper are browned in a skillet, topped with eggs and chopped tomatoes, then broiled until just set.
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Using cans of black beans and shoepeg corn gives you a shortcut to having salsa on your table in mere minutes.
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These gluten free, grain free and high protein Stuffed Peppers are quite colorful and festive, and mighty tasty!
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I make "KILLER SALSA" in Gardnerville, Nevada and make this recipe for Brunch or sometimes dinner. Make it the day before and let the flavors go together and...
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken enchiladas are smothered in a low-fat sour cream sauce and topped with pepperjack cheese creating a restaurant-quality weeknight dinner.
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The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.
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Get Caldo Verde de Robalo (Green Soup with Sea Bass) Recipe from Food Network
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A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch
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An easy Mexican shrimp cocktail recipe. You'll need fresh shrimp, tomatoes, chipotle chiles, avocado, and cucumber for this recipe.
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Get Yassa Chicken Recipe from Food Network