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Ah, smashing out chicken breasts until their nice and thin is not only therapeutic, but one of the ways you can make them moist and succulent. I've always enjoyed...
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A big slice of ham, with a fruity marinade of sparkling grape juice, orange juice and spices.
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This recipe for Boston baked beans uses navy beans, molasses, brown sugar, and ketchup to create a wonderful old-fashioned baked bean flavor.
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A pimento is a large, sweet red pepper, used to make paprika, and this creamy, delicious pimento cheese.
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My Mom's longtime recipe that she learned from my grandmother who has long passed on. Combines soy sauce, sugar, vinegar, dry mustard, garlic, as well as a few other simple ingredients to make a delicious sauce for sweet and sour cut ribs. Great over rice! Some say rice and this sauce is their favorite food! A Lechner family tradition!
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Get Black Coffee Barbecue Sauce Recipe from Food Network
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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Hard-boiled eggs, bacon, and tomato are stirred into avocado in this savory tostada filling.
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Get Honey Mustard Slaw Recipe from Food Network
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This succulent ham is a family favorite that I've adapted for my own tastes. This makes an amazing Easter dinner ham that complements many side dishes.
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This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.