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Spice up your typical wonton soup with this hot and sour version brimming with tender spicy pork wontons, bok choy, carrots, and mushrooms.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This homemade yellow mustard recipe gives a spicy bite to hot dogs or soft pretzels.
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Try this bright, delightful, spicy mango sauce over grilled fish.
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Want to make a special breakfast? Chef John has tips for making poached eggs ahead of time--which is a great way to prepare eggs benedict.
Ingredients: champagne vinegar, salt, eggs
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This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
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The secret ingredient? Steak sauce. The creamy part? Mayonnaise and sour cream. The end result is a delicious garlic- infused dressing that would be perfect topping a salad of grilled beef or chicken.
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Homemade raspberry and habanero pepper jam are a perfect duo of sweet and spicy and pair well with a block of cream cheese and crackers.
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Serve this festive, sweet-tart cocktail at your next holiday party.
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You'll want to put it on everything.
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You needn't restrict yourself to chicken with this teriyaki marinade of sweetened soy sauce with Worcestershire, ginger, vinegar, onion and garlic.
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This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!