Search Results (150 found)
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A heaping helping of everything in a hearty quiche for real men. Not for those on a diet, but guaranteed to satisfy.
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Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen.
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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
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This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
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These vegetarian fajitas are loaded with avocados, bell peppers, and onion that have been marinated in liquid smoke and fajita seasoning.
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This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This African twist on a southern favorite has collard greens slowly simmered with peanut butter and flounder fillets.
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Barbecue sauce, liquid smoke, potato chips, and cayenne add flair to this novel interpretation of meatloaf topped with bacon.
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If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!
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I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill!
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This no-salt added salsa can be eaten raw or used in any recipe requiring salsa or picante sauce--keep it covered in the fridge up to one week.
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You can easily feed a crowd with this barbeque favorite, made with pork shoulder roast and boneless pork ribs cooked in a slow cooker.