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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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This recipe makes chocolate no-bake cookies with a coffee kick from instant coffee and coffee liqueur.
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Chef John's chicken wings are dredged in rice flour and deep fried--they're light, crispy, and extremely sauce friendly.
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Chicken breast cutlets are lightly fried, then finished in a savory mushroom and red wine sauce. This meal is easy enough for a weeknight, but elegant enough to impress company. Serve over hot cooked rice.
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Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vinegar for every 5 cups of cooked rice, adding more by the tablespoon if desired.
Ingredients: rice, vinegar, rice vinegar, sugar, salt
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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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A French 75 changes nationality by using tequila instead of gin.
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Salmon steaks are marinated in a tangy lime juice mixture, broiled, and served with lettuce, tomatoes, green onions and lime wedges. This recipe is great on the grill, too!
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Spices typical in Mexican cuisine and the freshness of cilantro and lime give this hearty soup a freshness you will love.
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This tasty slow cooker chili takes on south-of-the-border flavor when chocolate is added to the pot.
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Get Mexican Honeydew Salad Recipe from Food Network