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Cubed pork marinated in a tasty peanut butter sauce is grilled on skewers with water chestnuts, green and red bell pepper slices, and chunks of sweet onion.
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Get Spicy Green Papaya Salad Recipe from Food Network
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Creole shrimp takes an innovative turn with the addition of wheat beer and Worcestershire sauce. Serve over Cheddar grits for a Southern spin on the dish.
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Light, crisp nachos topped with a shrimp, a sliver of jalapeno pepper, and some pepperjack cheese get a minute or 2 under the broiler for the perfect, tasty little bite.
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Give your coleslaw a hint of sweet summer flavor with peaches and cabbage in a slightly spicy dressing.
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Cajun rainbow carrot fries tossed in olive oil and a touch of coconut sugar are a colorful appetizer or an accompaniment to sandwiches.
cooking.nytimes.com
Cooking chicken the night before to serve cold or at room temperature the next day is a brilliant plan for summer soirées, picnics or potlucks Since the flavors of something cold are usually less pronounced than when they were warm, and since flavors are always muted during storage anyway, the key is to start with more flavor: a blast of herbs, a rub or a marinade A fiery jalapeño and ginger spiked yogurt marinade to give life to my take on tandoori chicken, for example
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Get Mexican Rice Casserole Recipe from Food Network
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Get Jack's Brunswick Stew Recipe from Food Network
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Chicken pieces are marinated overnight in an intense garlic mixture, then roasted to a delicious golden brown. Garlic lovers will enjoy the deep, rich flavor.
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Get Creole Tomatoes Recipe from Food Network
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Add a little splash of color to your fried potatoes by stirring yellow squash into the mix. It is a great way to use up the extra summer crop!