Search Results (29,252 found)
cooking.nytimes.com
This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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This light, tasty, and flavorful treat works as a dip or can stand on its own as a salad.
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I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.
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A light and tangy coleslaw has a small amount of fat so everyone can enjoy it as a side dish, on sandwiches, in wraps, or with burgers.
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A classic Blood and Sand cocktail recipe, with Scotch whisky, sweet vermouth, orange juice, and Heering Cherry Liqueur.
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A great drink for orange lovers, and a fun way to cool off! Orange juice concentrate is blended with milk and ice to produce a tasty slushy drink!
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Elegant steamed asparagus served with a Hollandaise butter sauce. Perfect for Mothers Day or a special breakfast, or a side for a special dinner!
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As pretty as it is tasty, this drink combines Aperol, plums, and sparkling wine.
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Get Herb and Almond Tapenade Recipe from Food Network
cooking.nytimes.com
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
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Ripe cherry tomatoes are stuffed with a creamy smoked salmon filling.