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Cochinita Pibil is a Mexican pulled pork version, where pork shoulder is cooked in a spicy sauce made with annatto paste and orange juice.
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I am an accomplished Thai cuisine cook and an up and coming authentic Chinese cook. I lived in Bangkok Thailand for over 5 years so I am very familiar with how...
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Get Barefoot BBQ Hang Ten BBQ Sauce Recipe from Food Network
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Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.
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These are based on Suzanne Goin’s turmeric-spiced root vegetables from her wonderful new book “The A.O.C Cookbook.” I use her technique for roasting the carrots, and use the same spices she uses, but I make the dish with a little less olive oil and butter to cut down on calories Suzanne serves her mix of carrots, turnips, parsnips and rutabagas with Greek yogurt seasoned with kaffir lime juice and zest, and mint chutney
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Get Easy Cheesy Chili Chicken Recipe from Food Network
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These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.
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A smoky, salty marinade for a 3 to 4 pound brisket. Marinade is good for oven-baked or grilled brisket.
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New Mexico green chiles set this meatloaf apart if you can find them; serve this sliced for dinner and cold on lunchbox sandwiches tomorrow.
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A simple but flavorful chili designed for serving on a hot dog and bun has just a few ingredients (and no beans). It's ready in about half an hour.
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This simple, quick one-pot chicken vegetable noodle soup is too easy to taste this amazing.
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Get Grilled Pork Chops Recipe from Food Network