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Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
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This recipe is by Regina Schrambling and takes 25 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years. Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.
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Beef broth is poured over browned and seasoned cubes of beef in a slow cooker with carrots, celery, barley and thyme in this recipe for a hearty soup which is cooked for 8 hours.
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Get Grilled Shrimp and Cilantro Pesto Pizza Recipe from Food Network
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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Crispy Margherita® Prosciutto slices and fresh seared scallops with sauteed garlic, mushrooms, tomatoes and spinach over angel hair pasta in a lemon butter white wine sauce.
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This is a thick and spicy barbeque chicken recipe that has won several cooking contest. The sauce consists of molasses, brown sugar, tomato juice and spices all pureed together in a blender. Some may wish to cut the amount of pepper in half.
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Make your own pork rub with several spices, including paprika, chili powder, sugar, and cayenne pepper.
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This comforting two-part, meat and potatoes meal is easy to prepare and will please the whole family.
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Get Everything Johnnycakes Recipe from Food Network
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Home cooks can easily replicate the sous-vide technique by simmering the steaks in a resealable plastic freezer bag at a low temperature.