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This full-bodied guacamole tastes great on grilled hamburgers, chicken breasts, or even potato chips. The wasabi powder adds a great twist, but you can substitute prepared horseradish if desired.
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Black Bean Soup Recipe from Food Network
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Get Packin' A Punch Broccoli Slaw Recipe from Food Network
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Pomegranate, limoncello, and vodka make a tasty variation on a classic cocktail.
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Orange, cranberry and lemon juices frozen into fruity ice cubes, then splashed with carbonated water.
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Get Cuban Style Fresh Ham Recipe from Food Network
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When you suspect you're done shaking this creamy gin drink, think again. You've only just begin. Keep shaking. Then shake some more. It's a beautiful cocktail, but you have to shake that juice and cream and egg white like crazy to get the right silky texture. Don't give up, it's worth it!
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Get Swordfish Kabobs Recipe from Food Network
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Fresh salmon mixed with green herbs, lemon, and a little shallot.
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network