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Made with pantry staples and Mexican-inspired ingredients, this shrimp and grits dinner takes only 30 minutes to prepare.
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This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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After years of tasting wings of every variety, this sauce originated with a small bottle of Marie Sharp's as inspiration.
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
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Get Tequila Mai Tai Oh My! Recipe from Food Network
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Get Yellow Chile Spring Rolls and Tropical Fruit Salad Recipe from Food Network
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This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.
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We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone But baby backs are quicker and can be grilled as well, and the result is delicious This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.
Ingredients: barbecue sauce, pork ribs
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A boozy garnish for your boozy drink.
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Created by Max Scherff at The Fairmont San Francisco, Max's Hot Apple Pie has all the hallmark flavors of this holiday dessert and no baking required.
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This pumpkin spice cocktail is blended with pumpkin spice coffee liqueur, cream, pumpkin puree, and ice for a creamy and delicious holiday treat.