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For her fresh twist on the classic Philly cheesesteak the Iron Chef adds zing with a homemade creamy provolone sauce.
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Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
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With so much flavor coming from peppers, garlic, eggplant and Morningstar Farms® Grillers® Original, who needs a bun?
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Trout wrapped in foil and baked with jalapenos, garlic salt, and lemon juice.
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These are made in muffin tins and are fun to whip up and to eat. A cumin and lemon-spiced egg mixture is stirred into spinach, ricotta, parmesan and cheddar cheese. Then this delicious batter is poured into the waiting pan and baked.
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Convert everyone to Brussels sprouts lovers with this flavorful, balsamic Brussels sprouts dish that is ready in 25 minutes.
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This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!
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Eggplant turns silky when baked until tender. Served with lightly dressed greens or assorted vegetables and hummus, these little pies make a tasty vegetarian dinner.
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Swap watermelon for tomatoes in this fresh watermelon salsa made with habanero peppers, parsley, and avocado.
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This refreshingly tart salsa, with just a touch of heat, will pair deliciously with your favorite fish or chicken dish.
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Broiled fresh corn is tossed with Cajun mayonnaise, avocado, and cilantro for a spicy take on a summery salad.
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An easy spicy dish made with rice and black-eyed peas. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick!