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"Just finished making a double batch. Incredible!!!! And to think I used to pay almost $30 US for a small jar. Thank-you so much!!!!!"
"We served this to rave reviews at the Legion in Chapala , Jalisco, Mexico. Sixty people had smiles on their faces!!! Thanks for a wonderful recipe!"
"Incredible!!!!! I served it with my bouillabaisse and baguette. I live in Mexico and my friends loved this golden gift of the gods. The garlic lingers on the lips!!!!"
"Made these today as small muffins for a pancake brunch at the American Legion here in Chapala, Jalisco, Mexico. They got rave reviews and had to go home and print off the recipe for people.I followed the recipe using Mexican brown sugar, cinnamon, clove and dried cranberries. I also added chopped apples.Thanks for sharing with us!"
"What a wonderful surprise!! It had people raving at Post 7 in Chapala, Jalisco, Mexico. I used the suggestion of Chef 494795. Total props to you Clarebear!!!!!T."
"What a wonderful recipe!!! I was making these for a lot of people so I took the advice from one of the reviewers that said it was just as flavorful when all mixed together and created Popper Pizza Bites. I mixed all up using canned chopped jalapeños en escabeche, coated English muffins and baked them. I then refrigerated the rounds until firm ..."
"What a wonderful and easy appetizer!! People kept asking me what the crunchy little green stuff was. I finally gave in and told them. They were astounded. Most had either never had pickled okra or thought they didn't like it. Converted lots of them.Thanks again for this wonderful recipe.Tony"
"A wonderful recipe. I used it as part of a meal for 80 at the American Legion in Chapala, Jalisco, Mexico that featured food from the Yucatan. People raved about the rice. I made one small change and used a special lard you can get down here that they make chicharones in. Thanks for sharing this wonderful recipe."
"Wonderful recipe!!! I made it for 80 diners last night at the American Legion in Chapala, Jalisco, Mexico as part of a meal featuring dishes from the Yucatan. They raved about the flavor. For that many people I used a premade recado of anchiote and layered the chicken with banana leaves. Again I recommend this recipe to all."