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cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.
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This cream pie is quick and easy to make thanks to use of a prepared graham cracker crust. Just blend the ingredients, pour, and chill!
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Fresh lime, mint, and rum are needed to make this classic cocktail.
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A Salty Chihuahua is a variation on the salty dog, made with tequila, lemonade and lime in a salt-rimmed glass. It's also fun to say.
Ingredients: lime, tequila, lemonade
www.delish.com
Avocado makes this super creamy with less guilt.
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Blackened tilapia brings together this cilantro-lime quinoa bowl, along with black beans, tomatoes, and salad greens, all evoking a taste of the coast of Mexico.
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This recipe combines fresh summer corn with tomatoes, jalapenos, and cilantro, then tops them off with orange and lime juices for an extra zing of flavor.
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After chilling ahead of time, these key lime pie Jello-O® shots, with cake vodka and graham cracker crusts, are ready to start the party.
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Mango, tahini, and lime juice are blended together into a refreshing and hearty smoothie to start your day with a hint of tropical.
Ingredients: mango, water, tahini, lime juice
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This is a colorful and very tasty mix of chicken, mangos, and avocados in a spicy lime dressing.
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Mango and pineapple are mixed with a little jalapeno, lime juice, and cilantro for this simple and delicious salsa.
www.chowhound.com
Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...