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Fresh oregano and parsley provide the flavor in this fiery-hot hot sauce.
cooking.nytimes.com
Thin enough to flash-fry but thick enough to let the sweet onion flavor shine through, these onion rings work well as a side dish but also are great as a stand-alone snack Less is more when dipping the rings in the buttermilk mixture and then the flour mixture Be delicate in the coating process, and make sure to let as much liquid and then as much flour fall off as possible
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Hearty and spicy, this chili is made with hot Italian sausage, ground beef, and pinto beans.
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Recipe for Roast Chicken with Coffee Mole, as seen in the April 2008 issue of 'O, The Oprah Magazine.'
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Carrots, parsnips, and chicken simmer in a sauce of apple cider and chicken broth, making a delicious and homey stewperfect for a chilly fall evening.
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Try this dish at your next brunch for a tasty way to get more vegetables into the mix.
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Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.
cooking.nytimes.com
Frying fish at home can be intimidating, not least because it’s messy and can leave the house smelling like a grease pit Here, though, is a recipe that takes the cooking outside, to a large pan set over a propane hob or, as subsequent testing has borne out, to a large roasting pan filled with oil set over a gas grill Simply heat the oil until it is very hot but not yet smoking, and add to it very fresh strips of fish dipped in a mixture of flour, salt, pepper and Old Bay, then into egg, and finally into panko, and fry until golden brown on each side, super-crisp, with a moist, tender and perfectly cooked interior
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Stock your freezer with these healthy single-serving dinners (or hearty lunches). These vegetarian burritos reheat well in the microwave, making them A-OK for a workplace kitchenette.
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Great Northern beans star in this white chili with chicken, cumin, and green chile peppers that makes for a hearty meal on a cold night.
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This dish of oysters marinated in olive oil, lemon juice, tomatoes, soy sauce and sugar, makes for a great appetizer. This dish is also great with raw shrimp, scallops, or fish.
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This recipe is a vegetarian version of crab cakes. The zucchini keeps the cakes moist, while the seafood seasoning and bread crumbs give it that crab cake feel and taste.