Search Results (22,290 found)
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Get William Lacey's Twice Baked Beans Recipe from Food Network
Get William Lacey's Twice Baked Beans Recipe from Food Network
Ingredients:
chuck, vegetable oil, bacon, yellow onion, green bell pepper, baked beans, ketchup, bbq sauce, brown sugar, juice concentrate, mustard, salt, black pepper, sugar, garlic, onion, paprika, red pepper, olive oil, red wine vinegar, molasses
www.allrecipes.com
This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
Ingredients:
eggs, vinegar, olive oil, chile oil, fish sauce, black pepper, salt, cherry tomatoes, red onion, green onions, thai chiles, lemon, butter lettuce
www.allrecipes.com
Tender lamb meat is simmered in an Indian-inspired curry sauce for a delicious and warming meal. Serve with rice.
Tender lamb meat is simmered in an Indian-inspired curry sauce for a delicious and warming meal. Serve with rice.
Ingredients:
canola oil, onion, cloves, cumin seeds, lamb stew, tomato paste, coriander, salt, garam masala, turmeric, chile
www.chowhound.com
The perfect seafood seasoning.
The perfect seafood seasoning.
Ingredients:
pickling spice, chives, yellow mustard, black peppercorns, red pepper flakes, celery seeds, ginger, oregano, bay leaves
www.allrecipes.com
Ricotta, Parmesan, and Asiago cheese flavor the tender grits that are stuffed into these tasty tomatoes.
Ricotta, Parmesan, and Asiago cheese flavor the tender grits that are stuffed into these tasty tomatoes.
Ingredients:
grits, water, salt, ricotta cheese, parmesan cheese, asiago cheese, eggs, garlic powder, parsley, red pepper, tomatoes
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Get Stewed Chicken and Chickpeas Recipe from Food Network
Get Stewed Chicken and Chickpeas Recipe from Food Network
Ingredients:
tomato sauce, can chickpeas, bell pepper, apricots, cloves, garam masala, chicken breasts, greek yogurt, wheat pitas
www.allrecipes.com
A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!
A rub for all meats, but we use mainly ribs in Tennessee. Brown sugar, ground peppers and spices are blended to bring out the full flavor of whatever you decide to toss on the grill!
Ingredients:
brown sugar, black pepper, paprika, chili powder, white pepper, red pepper, salt, garlic powder
www.allrecipes.com
A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.
A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.
Ingredients:
vegetable oil, cloves, beef, cabbage, red bell pepper, soy sauce, cornstarch, water, black pepper, salt
www.chowhound.com
A recipe using fresh summer vegetables like corn, bell pepper, and zucchini in an easy and fast sauté with a bit of basil and lemon for a pop of flavor.
A recipe using fresh summer vegetables like corn, bell pepper, and zucchini in an easy and fast sauté with a bit of basil and lemon for a pop of flavor.
Ingredients:
olive oil, red bell pepper, yellow onion, garlic, corn shucked, zucchini, basil leaves, lemon juice
www.delish.com
A vinaigrette to top any salad.
A vinaigrette to top any salad.
www.allrecipes.com
The classic toasted bread appetizer gets an all-American update with a topping of red sun-dried tomato, white Great Northern beans, and blue Gorgonzola, all served warm.
The classic toasted bread appetizer gets an all-American update with a topping of red sun-dried tomato, white Great Northern beans, and blue Gorgonzola, all served warm.
cooking.nytimes.com
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red