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Get Emeril's Essence Recipe from Food Network
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Hot chocolate mix takes just seconds to make, and you may already have everything you need in the pantry. Just make sure one of those things is a very high quality cocoa powder.
Ingredients: cocoa, sugar, salt, cayenne pepper
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Tex-Mex at its finest: This skillet chicken is topped with melty cheddar and a delicious black bean-red onion mixture.
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This one-pot Japanese curry tastes better the longer it stews, as the sauce, with hints of Worcestershire and ketchup, seeps into the beef and vegetables.
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My mother-in-law gave me this recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates one tasty sauce! This will keep in the fridge for several weeks.
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Jicama, cabbage, and apples are dressed with a rice vinegar, cilantro, and lime vinaigrette to make this crowd-pleasing, refreshing jicama slaw.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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Chef John puts a new spin on an iconic party favorite with this cheesy, spicy, and tangy dip. Serve with celery and crackers.
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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
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This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.