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Potatoes are spiralized into these skinny fries and baked in a mixture of Old Bay® seasoning and hot sauce then topped with malt vinegar.
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Grilled chicken wings get zapped with a mighty hot sauce made with Louisiana-style hot sauce blended with butter, honey, and cayenne.
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Green peppers stuffed with a mixture of ground beef, rice and onion, seasoned with garlic powder and held together with tomato sauce are topped with shredded mozzarella cheese and baked.
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Nothing sizzles like spicy wings under the night sky.
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Sauteed mushrooms with a hint of wine and teriyaki sauce are the perfect topper for steak and baked potatoes.
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!
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All you do is brown the Italian sausages and your slow cooker does the rest in this warming dish with colorful bell peppers, rich tomato sauce, and fresh basil.
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This is an old Sicilian recipe for pomegranate-marinated quail. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice.
cooking.nytimes.com
Before I put this salad together, I could imagine how it would feel and taste in my mouth: the juicy, sweet oranges playing against the crisp, pungent radishes The combination was inspired by an orange, radish and carrot salad in Sally Butcher’s charming book “Salmagundi: A Celebration of Salads From Around the World.” The salad is a showcase for citrus, which is in season in California Navels are particularly good right now, both the regular variety and the darker pink-fleshed Cara Cara oranges that taste like a cross between an orange and a pink grapefruit