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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Get Raisin Cake from the Pantry Recipe from Food Network
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Coconut milk, coconut flour, macadamia nuts, and overripe bananas are a special combination in this Hawaiian-inspired banana bread recipe that makes 3 loaves.
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
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With hominy and jalapeño.
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This is the famous margarita made in a shaker and served tableside in Rick Bayless's restaurants.
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This waffle recipe uses Blue Moon belgian-style ale to create light, fluffy waffles combined with a subtle yeast/blue moon flavor. This recipe is perfect for...
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Lemonade concentrate and pineapple chunks packs this bubbly white wine punch with fruity flavors.
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"I'm crazy about fish tacos," says chef Amanda Hallowell. "And my sister Jessie is a sauerkraut fanatic. She made a fish Reuben sandwich one day, and we said, 'Lets combine the Reuben and the fish taco.' " At Nebo Lodge, that means fried flounder wr
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This bread is moist and nutritious.
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My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.