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Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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A welcome twist on the classic combo of mint jelly and lamb, this dish is finished with a bright mint pesto.
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
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Get Shoyu Chicken Recipe from Food Network
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Get Tomato Hollandaise Recipe from Food Network
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
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The summery flavor of a margarita gets the refreshing addition of grapefruit juice to help you keep your cool.