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This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Crawfish, onions, green bell pepper and garlic, seasoned with cumin and Worcestershire sauce, cooked etouffee style. Serve over rice.
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These cookies are wrapped in the spirit of the season.
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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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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
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This Arabian dessert is a simple pudding flavored with rose water.
Ingredients: water, rose water, milk, sugar, cornstarch
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This flavorful vinaigrette takes the work out of Caesar salad dressing!
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Sweet potatoes on the grill have a smoky, caramelized flavor you can't achieve in the oven. These are mildly spicy, but adjust the cayenne to suit your taste.
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These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.
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Ground turkey is combined with thousand island dressing, mozzarella cheese, and sauerkraut for this alternative to the classic Reuben sandwich. Serve with additional thousand island dressing for dipping.
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Great for tacos and quesadillas, these tortillas also have added flavor and fiber from oat bran.
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Get Big Bud's Beer Can Chicken Recipe from Food Network