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cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
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Green tomatoes and bell peppers are boiled together with just the right balance of sweet and tart, creating a versatile and tasty relish.
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Get Green Bean and Potato Casserole Recipe from Food Network
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Get Slow-Cooker Green Bean Casserole Recipe from Food Network
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Asian inspired crab cakes with fresh crab meat, lime, ginger, and sriracha.
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This easy slow cooker recipe leads to succulent and delicious shredded pork loin in green salsa for enchiladas, tamales, or burritos.
Ingredients: canola oil, roast, green salsa
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The simple glaze will seriously up your grilling game.
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Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
cooking.nytimes.com
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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A dish that I used on the West Coast of Canada with Carribean influences. I use it with my crab cakes
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Get Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) Recipe from Food Network
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Get Curry Goat Recipe from Food Network