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This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Get Grilled Watermelon and Prawns Recipe from Food Network
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Green beans are baked into a rich, zesty casserole with chili sauce, onion, bacon, brown sugar and a little dry mustard. This dish will add a little excitement to your vegetables!
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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You can substitute ground beef chuck or ground turkey in this recipe. Vary cooking times accordingly.
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
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This recipe for a vegan version of corn chowder is given a little heat with the inclusion of red chile peppers.
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Barbeque sauce-infused meatloaf is wrapped with bacon strips for a flavorful and rich twist on the traditional meatloaf.
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This delicious and easy chicken recipe is a great example of how a few simple ingredients can be combined to create an incredibly complex and flavorful dish.
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Forget to soak your beans, but still want to have burritos? Simply grind them in your wheat grinder and boil some water. In about 15 minutes, it's time to eat.
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Tomato sauce, water, and seasonings are thickened with browned flour. Chicken or beef stock could be substituted for the water to heighten flavor.