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A recipe for collard greens done in the slow cooker and flavored with smoky ham hocks or turkey legs, onions, garlic, chicken broth, and a touch of vinegar.
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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Get Buffalo Chicken Lasagna (aka Buffalo "Dew-Sagna") Recipe from Food Network
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Get Oak Wood Tri-Tip Recipe from Food Network
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Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech's most ambitious Moroccan restaurant.
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Get Cranberry Sauce Recipe from Food Network
cooking.nytimes.com
The Blood and Sand counters the notion that Scotch whisky can't play well in a mixed drink: Without that deep, vital smokiness, this drink would be a much less exciting proposition. In the 1930 "Savoy Cocktail Book," Harry Craddock’s recipe calls for equal parts Scotch whisky, cherry brandy, Italian vermouth and orange juice I prefer different proportions that allow the whisky and juice to predominate — and I especially like it when fresh blood orange juice is available, both for color and flavor.
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Cream cheese, deli beef, green onions and a dash of hot pepper sauce -- mold, refrigerate and serve.
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Boozy slushies are made with vodka and apricot brandy.
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In this recipe, a buttery shortbread crust is topped with a sweet-tart cranberry mixture and a crispy almond streusel.
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This salsa features watermelon in place of tomatoes, as well as sweet onion, garlic, and serrano peppers.
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Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.