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This recipe came to me one summer evening during a Hurricane...Please feel free to share the passion...and some feedback!
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Enjoy delicious citrus chicken marinated in lemon and orange juice with brown sugar, vinegar, soy sauce, garlic, and ginger. It's terrific served with rice.
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Get Crispy Crab Cakes Recipe from Food Network
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A sinfully delicious cake that combines strawberries and white chocolate and is perfect for dinner parties.
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A big, beautiful king cake with a rich cream cheese filling will start a new Mardi Gras tradition at your house.
cooking.nytimes.com
Because red beans conjure up Cajun cooking for me, I spiced this bean pâté with paprika and cayenne and added red peppers and tomatoes.
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Get Roasted Pork Rack with Zucchini Fritters Recipe from Food Network
cooking.nytimes.com
Fairuza Akhtar, a restaurant owner in Jackson Heights, Queens, who was born in Pakistan, has developed a quick method for making fragrant, creamy biriyani with whole spices and bites of chicken, at home in her rice cooker "My mother would fall down in a faint," she said, referring to the traditionally reverent attitude toward biriyanis in Northern India and Pakistan "But rice cookers are the way of the modern world."
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Get Conch Tempura Roll with Dirty Fried Rice and Goat Pepper Aioli Recipe from Food Network
cooking.nytimes.com
In days gone by, Italian dressing might have been a go-to marinade for lamb After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose
Ingredients: lamb, olive oil, lemons, garlic, marjoram