Fresh homade tortilla chips restaurant style by dp

This is the way all Mexican restaurants make their chips you all love so much enjoy ...

Quick Organic Guacamole by dp

Perfect guacamole for parties or whenever

Zesty Salsa for Canning by Krista Goben

Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.

Chimichurri by Jeremy Cheng

Smashed Avocado by Jeremy Cheng

Curt's Italian Grilled Personal Pan Pizza Recipe by curt iffert

Pizza on the grill you say? It's easier than you think and the crust is the best ever... if you have ever had coal fired pizza this reminds me of it.. of course it's not 1000 degrees as coal fired but the taste is wonderful!

fresh authentic salsa by dp

Authentic Mexican Salsa

Salsa by Marlyne

This salsa is truly authentic the real taste of Mexico!

Joyce's Fresh Jalapeno Salsa by Kathleen Scott

Joyce is the angel who helps care for my father. The last time I visited with my parents, Joyce taught us how to make fresh jalapeno salsa. Joyce's salsa puts the bottled stuff to shame and this "from-scratch" salsa is so easy we'll never buy salsa again. The only caveat is "know what you like"--for just a little heat, use just a…

Salsa Skewers by Robyn Medlin

Nothing takes a salsa from “good” to “WOW” faster than smokiness off the grill. This was the inspiration for my “salsa skewers”. While I could have grilled each vegetable/fruit separately and then chopped them up afterward, by doing the ingredients on skewers, you effectively cut out the chopping you would need to do afterward. It is…

BEER THE SOUTH TEXAS WAY by GARY ESTESS

I would like to make a challenge to all people that likes beer .This is a recipe THAT, I HAVE TESTED ON A LOT OF PEOPLE AND THEY COME BACK AND SAY, CAN YOU DO IT AGAIN, IT IS SO REFRESHING, ENJOYABLE. THE BEST FLAVOR A BEER CAN BE, THIS IS GOOD,. HAY THAT’S GOOD, THESE ARE COMETS I ALWAYS GET. REMEMBER ( YOU CAN GET TO A POINT…

Vada Pav Recipe by Mary

Food on the go for the ever so busy Mumbaikar…a garma garam batata vada, which is the gram flour coated deep fried spiced mashed potato ball, sandwiched between slices of chutney slathered Mumbaiya style pav bread. Dubbed as the common man’s burger this one is available at every street corner, is super delicious and light on the…

Grilled Island Pineapple Salsa by John Greenler

This is a wonderful summer salsa for fish, chicken and pork. It goes wonderfully on fish tacos.

Wednesday Brunch by BestOodles

Today is Wednesday which means the last items since I purchased my groceries the same day last week. This means light meals before the weekend dine out. This brunch is a short cut of mine avoiding extra work for both breakfast and lunch by combining them into one meal. At the same time, I would like to indulge in a simple meal.…

A NEW TASTE by GARY ESTESS

THIS IS SOMTHING THAT I USE QUITE OFTEN IN CHILE,BEAN,FRYING MEAT,TACOS,YOU WILL FIND YOU WILL USE OFTEN.