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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken strips are grilled with peppers and onions and served over lettuce in this easy recipe for a hearty fajita salad.
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Roasted pumpkin seeds, onions, serrano peppers, garlic, cilantro, and apple juice are blended together for this sweet/savory spread.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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This boiled chicken and veal stock with turnip, carrot, onion and celery can be used as a base for a variety of soups and sauces.
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Named after the 8th ward in Boston. If you prefer a juicier cocktail, increase the orange and lemon juices by 1/4 of an ounce or so each. I like to keep the juice in the background.
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Get Korean Shrimp Cocktail Recipe from Food Network
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Get Orange Coffee Cocktail Recipe from Food Network
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Try Chowhound's Manhattan: rye whiskey or bourbon, sweet vermouth, angostura bitters, and a maraschino cherry. This five-step recipe includes photos and a full...
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Get The Cuke Cocktail Recipe from Food Network
Ingredients: cucumbers, vodka, lemon, mint
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The cocktail is as refreshing as its name. The sea breeze cocktail is a refreshing blend of vodka, cranberry juice, and grapefruit juice. Plant your beach umbrella and enjoy this simple drink.
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Similar to a white Russian, the Colorado bulldog adds a splash of cola to a combination of coffee liqueur and vodka.
Ingredients: vodka, liqueur, ice, cola