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If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.
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Get Onion Jam Recipe from Food Network
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Vodka, cointreau and cranberry juice with a splash of lime. Shaken not stirred.
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A spicy tomato juice and beer cocktail fit for kings of the ring.
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
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Toss this super simple kale, carrot, quinoa, and sunflower seed salad together for a quick and easy lunch full of bright colors and flavors.
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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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Recipe for Piquillo Peppers with Mediterranean Tuna Salad, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
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Get Mayonnaise Recipe from Food Network
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This stew is a one pot meal that is brimming with savoriness. Pure comfort food.