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Feed a large crowd on the 4th of July with nicely seasoned pulled pork filled with plenty of garlic.
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This recipe is by Steven Raichlen and takes 1 hour, plus 3 hours' to 3 days' marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!
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A creamy noodle casserole made with cooked chicken, ham, celery, and cheese.
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Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too.
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This creamy stew is a thick mixture of potatoes and other vegetables that's sure to warm you on the chilliest of winter days.
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This recipe for beef jerky calls for soy sauce, Worcestershire sauce and liquid smoke for marinating before going into a dehydrator. I hope you enjoy this jerky as much as me and my family do.
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Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.
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Sun-dried tomatoes and basil put a twist on the traditional hummus.
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This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!
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This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
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Massaging kale, chipotle chile pepper, smoked paprika, and vinegar together creates a very tender and smokey kale salad.