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Baby back pork ribs are coated in a dry rub made with chili powder, paprika, and brown sugar creating a very flavorful and easy way to prepare ribs.
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These delightful appetizers are salty, tangy, and crunchy, and the recipe is easily doubled. Make them for your next party, and serve them with ranch dressing. Your guests are sure to love them.
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Get Spicy Pickled Okra and Green Beans Recipe from Food Network
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Bring these to your next tailgate and your friends will love you forever.
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My current version of a classic recipe here is still a work in progress, but it's a pretty good one. This is a meal in itself, and tastes even better the next day when reheated.
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My grandmother made this for my sisters and I growing up. She passed away last year, but her recipe lives on, and we remember her every time we make her delicious...
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Stuffed mushroom caps are always a party favorite. This version of the appetizer classic features creamy and garlicky cheese filling.
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The shrimp can be marinated up to 3 hours before grilling. The amount of red pepper used can be adjusted according to how hot you like it. The marinade is also great on chicken.
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Smoked prime rib, coated in seasoned oil, is reverse seared in the oven producing a crisp crust with a perfectly pink center.
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Ground pecans and crushed saltine crackers give these kid-pleasing chicken tenders a super crispy crust with no deep-frying involved.
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This African twist on a southern favorite has collard greens slowly simmered with peanut butter and flounder fillets.
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Use more fresh corn if the ears are small. Canned white corn, drained, may be used as a substitute for fresh corn. When placing the beignet batter into the oil, a 1 or 2 ounce ice cream scoop may be helpful!