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Make your own pork rub with several spices, including paprika, chili powder, sugar, and cayenne pepper.
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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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Brown sugar, chili powder and paprika are augmented by a subtle array of spices in this beef brisket rub with a flavor the size of Texas. Rub into beef at least 2 hours before cooking.
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This crispy, cumin-spiced okra is delicious on its own or with yogurt and lentils.
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If you love home-smoked meats, try this simple and savory chicken thigh recipe made with a dry-rub spice mix.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
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Crispy pan-fried chicken breasts are the main ingredient in these easy whole wheat sandwiches that are ready in under half an hour.
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Why have frozen chicken nuggets when you can have fresh and homemade? They come out perfectly crispy on the outside and tender and juicy on the inside, thanks to the air fryer.
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Really good chicken with as little effort as humanly possible.