Search Results (3,684 found)
cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
www.simplyrecipes.com
Cauliflower, first boiled briefly, then sautéed with toasted pine nuts, bacon or pancetta, garlic, lemon juice and chile pepper flakes.
www.allrecipes.com
Chewy pizza crust made with a blend of three flours and dried herbs. Just add your favorite toppings and sauce to make a fantastic pizza pie!
www.allrecipes.com
Pasta noodles tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! A very quick and easy recipe.
www.foodnetwork.com
Get Mushroom Quesadillas with Succotash Recipe from Food Network
www.allrecipes.com
Corn, stewed tomatoes, pinto and kidney beans are heated together with a bit of cayenne and tomato sauce in this quick meal.
www.foodnetwork.com
Get Salsa Roja Recipe from Food Network
www.foodnetwork.com
Get Quick Marinara Sauce Recipe from Food Network
www.foodnetwork.com
Get Horchata Recipe from Food Network
Ingredients: white rice, cinnamon, sugar
www.chowhound.com
Well American and Tex Mex or Mexican ... not sure. It just has a nice light spicy flavor. I serve this over my "Kim's Favorite Roasted Creamed Corn," and my...
www.allrecipes.com
Chiles en nogada is a traditional Mexican dish from Puebla where poblano chiles are stuffed with ground pork and fruit with a walnut sauce.