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Corn custard is a wonderful side dish for all kinds of meats. Since it is so soft and light, it makes a great foil for things like barbecue pork, grilled steaks, and fried fish.
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Spread this spicy homemade mayonnaise-based condiment on your quesadillas for extra flavor.
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Ireland meets Mexico in a fun, easy alternative to a sandwich -- a corned beef and coleslaw taco, served with a gently spicy yogurt-cilantro sauce. It's a good way to use up any corned beef leftovers after the big day.
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This recipe delivers a wonderful batch of fried chicken wings for tossing in Buffalo-style sauce for when you have that wings craving.
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This recipe is by David Latt and takes At least 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Spinach Tofu Dip Recipe from Food Network
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Tender shrimp are tossed with butter, garlic, and lemon juice and baked with Italian-seasoned bread crumbs in this rich and flavorful dish.
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Pan-fried catfish with a crunchy, seasoned cornmeal crust can be on the table in less than 30 minutes.
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Get dinner on the table quickly with this easy recipe for skillet chicken bulgogi, the Korean marinated dish everyone loves.
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This teriyaki beef stir-fry is incredibly easy for a busy weeknight. While flank or skirt steak would be great here, we opted for top round steak, which is nicely tender after marinating for just 30 minutes.
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Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.