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A Hawaiian variation of teriyaki chicken is marinated in a pineapple juice mixture and baked in a hot oven. Turn and baste the chicken every 10 minutes for flavorful, brown, tender meat. Serve over sticky rice.
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Crispy wheat cereal squares replace the usual bread crumbs in this meatloaf, which can be baked in mini-loaf pans for individual servings.
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Ooey gooey good! Never a leftover. You can also add finely chopped onions, soy sauce, etc.
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New York-style sweet and tangy onion relish with a hint of chili and spice are just perfect to put on that hot dog for lunch. They're quick and easy to make.
cooking.nytimes.com
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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Chef John's recipe for shrimp with a spicy, horseradish-spiked cocktail sauce is a guaranteed crowd-pleaser.
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Get Mini Cuban Burgers (Fritas) Recipe from Food Network
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Reminisce on TV dinners with Chef John's version of the all-American favorite, Salisbury steak, with a gravy that's delicious on just about anything.
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As the summer months approach so does the need to find recipes that are lighter and healthier. For many people this means quick, easy appetizers with some modifications...
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An Atlantic Canada version of good old macaroni goulash has a difference--corned beef instead of hamburger meat. The one-dish dinner is sprinkled with Parmesan cheese and served hot.
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This is a yummy recipe and great for those nights when you do not want to spend a lot of time in the kitchen! This is one of my husband's favorites - I got the recipe from my Grandma Sadie, an Australian. Her mother made this for her when she was growing up in Wauchope, NSW!