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Simmered slowly in a savory tomato sauce, these ribs are so tender the meat falls off the bone. Serve over rice.
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Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
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Sea bass cooked in tomato, onion, caper, and white wine sauce. Great served with rice pilaf.
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This curry dish uses fish sauce, curry paste, and light coconut milk.
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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Get A Salad with Crunch and Substance: Bean and Vegetable Tostadas Recipe from Food Network
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It's easy to use your food processor to whip up a zingy salsa made from black and green olives, white onions, and green chiles.
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Get a touch of heat onto your holiday dinner table by using a Thai chile pepper in a cranberry chutney bursting with apple, orange, and cinnamon flavors.
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If your in the mood for turnip your in the mood for fluffy-cheesy turnip. You can also substitute the turnips with parsnips or rutabaga.
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These vegan black bean quesadillas replace the traditional cheese filling with pureed great Northern beans, nutritional yeast, and lots of spices for a tasty Mexican-inspired meal.
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These braised pork tenderloin medallions will impress dinner guests, and are ready in just 25 minutes.