Search Results (21,203 found)
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fiery andouille sausage and spicy poblano peppers are tamed by lots of colby cheese in these tasty Tex-Mex quesadillas.
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A quick, easy, and delicious way to serve pork! Marinated in a sauce of ginger, garlic, red pepper flakes, soy sauce, chicken broth, and peanut butter; then simmered with stir-fried onions, cashews, and vegetables. Serve over a bed of chopped romaine or noodles.
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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.
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This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.
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Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.
www.chowhound.com
Enjoy this Haute Habanero Chicken Curry recipe with ingredients and easy step-by-step directions from Chowhound.
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Use canned wild red salmon to make Chef John's budget-friendly recipe for homemade salmon cakes.
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Meaty portobello mushrooms are a hearty addition to chili.
www.simplyrecipes.com
Absolutley addictive honey chicken wings! With a fresh ginger, honey, soy sauce marinade, these honey chicken wings will have you begging for more.
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Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.
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Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.