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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
cooking.nytimes.com
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
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Chicken, dried cherries, cumin, and coriander feature in this fragrant chicken plov, a rice dish from Uzbekistan that's ready in 45 minutes.
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This salmon glaze combines prepared BBQ sauce with grainy mustard, white wine, soy sauce, and maple syrup for a nicely balanced flavor.
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Get Perfect Black Beans Recipe from Food Network
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Simple and versatile rice side dish that everyone loves!
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Get Ham Hock and Beans Recipe from Food Network
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A margarita - tequila, lime juice, triple sec - is baked into a cake mix.
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My favorite crust for fruit pies. Always tender and flaky!
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This is the skinny version of the most popular cocktail in the world. Truvia® natural sweetener allows you to enjoy your favorite drink again with reduced calories and no added sugar*.
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This recipe is a mystery. Very similar to the "tequila sunrise" but I do not know where it came from and what their history. One thing I do know is that it is...