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Use this spice mixture featuring smoked paprika, oregano, and cumin to bring loads of flavor to steaks for grilling this summer.
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Baby back pork ribs are coated in a dry rub made with chili powder, paprika, and brown sugar creating a very flavorful and easy way to prepare ribs.
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Keep this dried mixture on hand to make your own ranch dressing or dip by adding mayonnaise and buttermilk rather than buying prepared dressing at the store.
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Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.
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Use this homemade spice rub to give your chicken breasts a nice Mexican-style flavor boost.
www.delish.com
Roasted and glazed in sherry vinegar to bring out their natural sweetness, squat Italian cipollini onions are the perfect side dish for a thick steak.
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This is a full-flavored, pungent, yet subtle special occasion dish. We served the meal with diced, spiced new potatoes with chopped onions baked in foil for 40 minutes, and a Caesar salad.
cooking.nytimes.com
Collard greens don’t have the cachet of popular greens like black kale and rainbow chard This is probably because collards have a stronger flavor and tougher leaf than many other greens They do stand up to longer cooking, but they don’t require it
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Simply toss your favorite frozen potstickers into this hearty pot of cabbage, ham, sherry, and ginger to witness the magic of dumpling soup!
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Get Asparagus and Chicken Stir-fry Recipe from Food Network
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A recipe for creamy, crab soup by celebrated Chef Mario Batali.
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A savory sauce of mushrooms, sherry, milk and cheese is mixed with poached chicken and layered with egg noodles. Crushed Cornflakes over the top makes a festive, crunchy baked crust.