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cooking.nytimes.com
The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
www.delish.com
These delicious, low-carb sloppy joes may just beat the original.
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Get Straw & Hay with Gorgonzola Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This recipe is quick and easy, but the resulting oatmeal bar cookies topped with raspberry jam taste so decadent.
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Onion juice and toasted sesame seeds flavor this sweet and tangy salad dressing.
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This cake is very easy to make and tastes wonderful. Yellow cake mix with poppy seeds added and flavored with almond extract.
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The sauce is good on just about anything from pork, chicken, and seafood.
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I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
www.chowhound.com
A comforting Indian spinach dal recipe of yellow split peas and spinach flavored with butter infused with cumin, turmeric, garlic, ginger, and serrano chile.
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Learn to make homemade tomato sauce and never go back to store-bought. This healthy recipe is great over al dente pasta, chicken Parmesan, meatballs, lasagne...