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This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.
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I usually make this as an appetizer. Always a hit. It's so easy and quick. Great for potluck, although it's never enough!
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This ingenious, briny sauce couldn't be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture.
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Red potatoes are tossed with a creamy mayo based cucumber and dill dressing.
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Revive a boring old salad with a delightful combination of flavors.
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A simple creamed turkey good in a pot pie or with mashed potatoes.
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Rum, blue curacao, and melon liqueur join sweet and sour mix and apple juice in this tangy, refreshing cocktail.
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Mandarin oranges, banana and apples are frozen, then blended with tofu and orange juice.
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A jazzed up cranberry sauce with green grapes, mandarin oranges, coconut flakes, walnuts, apples, and a touch of vanilla.
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Get Barbecue Shrimp Recipe from Food Network
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.