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This creamy, spicy shrimp dish can be served alone with crusty bread or over angel hair pasta.
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Soaked in a brine made from beer and water, the chicken is then rubbed with a homemade spice mixture, and cooked over hot coals and hickory or mesquite chips. The rub is made from cumin, curry powder, chili powder, paprika, and cayenne pepper.
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Get Apple Injected Smoked Pork Recipe from Food Network
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This ice-cold, cucumber and herb-based gazpacho sets the stage for a scoop of creamy, gooey burrata cheese in this refreshing appetizer course.
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This spice mix is often called for in many Moroccan dishes.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet potatoes cooked in chicken broth are seasoned with with nutmeg, ginger, cinnamon. and cayenne in this quick and easy soup recipe.
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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Get Caramelized Onion Spinach Dip Recipe from Food Network
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These chocolaty cupcakes are livened up with a pinch of cayenne pepper and a hint of coffee flavor.
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Rice is cooked with a mixture of sauteed vegetables and herbs to make a great and versatile side dish.
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This recipe is a copycat of a delicious sauce for salmon, ribs, chicken, and pork chops for your home grilling pleasure.