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Get Deconstructed Tamales: Trisha's Cheese Grit Cake with Tamale-Style Pulled Pork Recipe from Food Network
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Get Iced Citrus Crackle Cookie Recipe from Food Network
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This recipe is by Celia Barbour and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston You can find similar ones served all over South Texas, often served with rice and refried beans I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper
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Grilled shrimp marinated in chipotle powder, lime juice, and cumin is stuffed into tacos topped with a corn, avocado, and tomato salsa.
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Get Ragu-Stuffed Peppers Recipe from Food Network
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Get Seared Crab Cake with Corn Relish, Roasted Tomato and Pepper Coulis Recipe from Food Network
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This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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This recipes uses leftover bread to make this classic Italian salad made with ripe tomatoes, onions, cucumbers, basil, and a lemon vinaigrette.
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An Asian-inspired ground beef filling is wrapped in cabbage with a spicy, creamy peanut sauce in this easy recipe that's perfect as an appetizer or main dish.
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Get Soy-Glazed Salmon Burgers with Ginger Lime Aioli Recipe from Food Network