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This tofu recipe is completely gorgeous. Tofu is soaked in vegetable broth, then breaded with flour, sage, and cayenne, and deep fried. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal).
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Chef John's recipe for stuffed and rolled pork tenderloin looks impressive to guests and is very easy to prepare.
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When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin--but it only takes a minute for a barbecue sauce to go from brick-red to solid black. Get Chef John's tips for perfect BBQ chicken.
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Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.
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Chicken legs marinated in teriyaki marinade spiked with beer, brown sugar, and pepper go on the grill for an outdoor cooking delight.
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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A very easy, no-boil recipe for cafeteria-style macaroni and cheese, which bakes up deliciously custardy on the inside and crusty on the outside. Mix the ingredients, pour it in the baking dish, pop it in the oven, and forget about it until the timer rings!
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Black beans are blended with cilantro, lime juice, and sesame oil in this quick and easy hummus dip or sandwich spread made without tahini.
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A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.
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This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.
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Asparagus and diced ham dress up this springtime fettuccine Alfredo.
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This slow cooker recipe makes a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. Serve over toasted buns.