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Golden Cheddar bakes atop chicken, rice and water chestnuts in a smooth, mild sauce. A crispy potato chip crust holds it all in.
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An electric pressure cooker speeds up the cooking time on this weeknight chicken dish served with a mildly spiced salsa lime sauce and rice.
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Spice cookies from Scandinavia have a hint of lemon and a kick of black pepper, in addition to the cinnamon, ginger, and cloves that will make your kitchen smell like Christmas.
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Jalapeno-infused mango-flavored rum is shaken with fruit juice and lime juice in this spicy daiquiri that is great on hot summer days.
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At Butcher and Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, but incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita, and herbs from a garden right behind the restaura
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There are lots of diced veggies that give this salad its flavor, color, and name. Red bell pepper to diced green onion. And a few generous splashes of hot pepper sauce give it some zip. Tuna never had it so good. Serves four.
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My boyfriend flipped over these. They are easy enough that you can add or skimp on ingredients and they are virtually fool proof. Add more sweet or spicy ingredients at your leisure. This is a surefire hit!
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This grilled chicken will have you saying "Olé!"
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Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese.
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Get Kona Coffee BBQ Shrimp and Coconut Grits Recipe from Food Network
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This recipe is by Molly O'Neill and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Argentinean Barbecued Steak Recipe from Food Network