Search Results (105 found)
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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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Calories don't count if you eat outside, right?
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Get Queso Dip Recipe from Food Network
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Get Boozy Michelada Recipe from Food Network
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Get Peruvian Chicken Recipe from Food Network
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Get Healthy Chipotle Beer-and-Butter Shrimp Foil Pack Recipe from Food Network
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Get Cooler Shrimp Boil Recipe from Food Network
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
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
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Get Steak with Beer Sauce and Sweet Potatoes Recipe from Food Network