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This spicy chicken lime soup topped with avocado, queso fresco, and cilantro is sure to be a weeknight hit with fans of Mexican flavors.
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.
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Made with pantry staples and Mexican-inspired ingredients, this shrimp and grits dinner takes only 30 minutes to prepare.
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Prepare for your new go-to taco topping: chipotle crema.
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A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
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Cantaloupe salsa made with tomatoes, jalapeno peppers, and cilantro is a sweet and savory version of traditional salsa.
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Cubed ham, orzo pasta, green bell pepper, and cherry tomatoes are tossed with a creamy dressing. Make over your leftover ham with this delicious pasta salad.
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This recipe proves coconut milk and tofu were made for each other.
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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Orzo pasta and ground lamb mix with tomatoes and spinach for a delicious filling in this stuffed pepper recipe.
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Great as a sandwich like sloppy Joes or over mashed potatoes or rice.