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cooking.nytimes.com
The Salty Dog is a Greyhound cocktail with salt — hence the name Craig Claiborne first brought the recipe to The Times in 1968 for a Fourth of July barbecue feature While his version calls for adding salt to the drink, other recipes salt the rim of the glass instead; see the variation below.
Ingredients: grapefruit juice, salt, vodka
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Kidney beans are simmered with tomato sauce and herbs, and served atop rice seasoned with adobo.
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This is the perfect snack for shark week marathon sessions.
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A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.
cooking.nytimes.com
This recipe is by Olivia Snaije and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A favorite summer beverage, this mango drink is easy and quick; you can be enjoying this cool drink in the hot sun in just about 5 minutes.
Ingredients: ice, vanilla, sugar, milk
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Rich chocolate brownies are topped with amaretto-laced icing and a drizzle of chocolate glaze. They are sure to please any chocolate lover.
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This yeast bread with dill seed and cottage cheese is baked in a casserole dish--it's a rich bread that bakes up high and flavorful.
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This traditional Vietnamese dipping sauce is made with fish sauce, vinegar, lemon juice, garlic, and Thai chile peppers, the amounts of which can be adjusted to personal preference.
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Bake jasmine rice in a mixture of water, salt, vinegar, and butter for a tastier side dish.
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Get Baked Shroom Rice Recipe from Food Network
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A side dish of cabbage and carrots with a sweet, spicy kick of vinegar and hot chile pepper makes a great accompaniment for jerk chicken or pork.