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A fantastic recipe with a touch of HOT for chicken or turkey. Use caution when handling the jalapeno peppers. Uncle Bill's Tips: Wear plastic gloves or wash hands thoroughly after handling, using white vinegar or a mixture of water and bleach to remove the pepper's heat.
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A very traditional Middle Eastern salad, flavored with sumac, an essential ingredient in Arabic cooking. It is so good and so simple you will wonder why you haven't made this before.
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Get Part-Butter/Part-Shortening Easy Pie Dough Recipe from Food Network
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Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
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Chicken thighs cooked on the stovetop with sweet chunks of chayote squash.
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Make a tasty Tzatziki sauce for all our your classic Greek recipes. With grated cucumber, herbs, lemon, and spices, it’s easily combined in a few minutes and...
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Coconut rum slushies made with vodka, coconut-flavored rum, juice, and black tea are a refreshing summer treat.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fish is simmered in a broth flavored with ginger, galangal, lemon grass, and tamarind juice in this Thai sour fish soup recipe called Tom Byoo.