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cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Bison dogs wrapped in crescent roll dough with cheese and honey mustard are coated with corn meal and baked until golden.
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Pork slow-cooked with a mixture of reconstituted dried chile peppers, chicken stock, and canned white hominy combine for a simple way to make this traditional Mexican soup.
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Warm watermelon salad made with scallions and jalapeno peppers is a new savory twist on a summertime favorite.
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Tomatillos and chiles are dry roasted in an iron skillet to make this wonderful, vegan Three Chile Tomatillo Salsa. Great for green chilaquiles.
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A corn muffin is enhanced with the flavors of thyme, fennel, and black pepper for a savory treat.
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Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!
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A breakfast queso fundido recipe with chorizo, poblano chile, Monterey Jack cheese, cheddar cheese, and eggs.
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Chicken is marinated with chipotle peppers in adobo sauce and dark beer in this basic recipe for chipotle chicken tacos.
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This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees.