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Honey brings a sweetness to this slaw that is simply perfect for your next barbeque.
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Excellent as a dipping sauce, or brush generously on chicken, pork, or beef before grilling. Also great with meatballs in a slow cooker.
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Get Fried Catfish topped with Crawfish Au Gratin Sauce Recipe from Food Network
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Tostones are Patacones are Tachinos are Plantain Chips. In the end, it just depends if it’s a Dominican, Cuban, Colombian or Puerto Rican home serving what can...
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Ever had a Croque-Madame? This is a classic French ham and grilled cheese sandwich, topped with a fried egg! Great for an easy lunch or dinner.
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This shrimp and zucchini casserole contains 3 types of cheese - mozzarella, Cheddar, and habanero pepper cheese - and is flat-out delicious.
cooking.nytimes.com
A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions Traditional recipes call for a whole cut-up chicken, but using all dark meat gives you a particularly succulent dish without the risk of overcooked white meat However, if you would rather substitute a whole cut-up bird, just add the breasts in the last 30 minutes of simmering
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Sliced sirloin is marinated in soy sauce spiced with red pepper and garlic, then stir-fried with broccoli, onion, water chestnuts and peanuts.
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With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
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Brown rice gets a flavorful Asian twist with soy sauce, mushrooms, eggs, and Chinese broccoli.
cooking.nytimes.com
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich Here, a combination of coconut milk and half-and-half is used to balance the broth.
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In this simple and delicious recipe, fresh brats are cooked in a large pot with beer, butter, and sliced onions, then grilled until brown and irresistible. Serve with brown mustard and hoagie rolls.