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A Bloody Mary with a side of beef bouillon.
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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This light, fresh Mexican coleslaw is made with a Granny Smith apple and jalapeno pepper, and pairs well with shrimp or fish tacos.
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
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Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas.
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This sangría recipe uses white wine rather than red along with peaches, banana, orange slices, and apple.
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This is sangria as seen in Barcelona; it only takes 15 minutes to make!
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Get Bay Scallop Ceviche Recipe from Food Network
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Beef tri tip roast is marinated in a Thai-inspired marinade and slowly roasted over indirect heat in a covered grill in Chef John's delicious Thai-Dipped Beef Tri Tip.
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Cranberries sweeten the deal in this upgraded applesauce recipe.
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Marinated grilled chicken breast, grilled sliced pineapple, red onion, and lettuce are sandwiched between sweet Hawaiian bread rolls.
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This delicately creamy and briny mousse is a clever combination of Grace Parisi's two favorite dipsguacamole and taramasalata (the salty, tangy, roe-rich Greek recipe). Recipe By: Grace Parisi Servings: makes 1 1/3 cups