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These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes.
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Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.
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Fiery and spicy, this Yemenese condiment goes well with meat, fish, or poultry.
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Make your own Cajun seasoning with salt, oregano, paprika, cayenne pepper, and black pepper.
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Get The Locomotive Recipe from Food Network
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This is the culmination of dozens of salsa experiments. If you like hot green salsa, this is something you should try. This looks hotter than it really is.
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Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.
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An exotic herb mixture from Georgia.
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Use imitation crabmeat in your ceviche to achieve a unique and budget-friendly version of the famous Mexican-style seafood appetizer.
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Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé.
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Algerian dersa is a spicy garlic and chile paste made by blending garlic, chile, cumin, and paprika together using a mortar and pestle.
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.