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A simple rub made with salt, pepper, and paprika seasons this roast duck basted with butter.
Ingredients: salt, paprika, black pepper, duck, butter
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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An adaptation of the classic mix of herbs and spices.
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.
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This is a terrific rub for chicken. It adds amazing flavors, seals in juices, and gives the finished chicken a lot of color.
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Get Beer-Can Turkey Recipe from Food Network
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This souffle offers a good mix of flavors: salmon, gruyere, capers, and chervil leaves.
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A dollop of apricot jam and a dash of curry take this chicken baked in honey mustard sauce to new heights.
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This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: beets, smoked ham, butter, beer
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Plan the perfect beach party with guests in bathing suits and sunglasses and a menu of lean-but-luscious turkey burgers.
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Who doesn't love a good sloppy joe? This recipe is perfect for a crowd of adults or children. Make your sloppy joe mix early and just keep it warm until dinner - you won't have to miss any of the party being stuck in the kitchen. Jill's combination of spices, celery, onion, and garlic are what make this recipe stand out.
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Shredded chicken is mixed with grapes and celery in a mayonnaise-based dressing for a quick and easy chicken salad recipe.