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Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
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Cabbage, carrots, celery, sweet onion, and just the right amount of ketchup (yes, ketchup) make this lovely vegetable soup. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
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This Caribbean Calypso hot sauce packs a ton of heat from habanero peppers, and sweet and tangy notes from brown sugar and lime juice.
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If you want to spice up that tomato juice, just use this recipe.
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A Hawaiian variation of teriyaki chicken is marinated in a pineapple juice mixture and baked in a hot oven. Turn and baste the chicken every 10 minutes for flavorful, brown, tender meat. Serve over sticky rice.
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Transform typical sushi roll ingredients into a gorgeous, layered stack.
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Get Pork Tenderloin With Melon Salad Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned sweet corn is mixed with an orange bell pepper, jalapeno pepper, and red onion in this quick salsa recipe that's best if chilled overnight, but also a great quick resolution when you need salsa now!
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Get Sean's Sweet Salsa Recipe from Food Network
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Get Chipotle Mayo with Oregano-Panko Grilled Corn Recipe from Food Network
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Get Cold Curry-Peanut Noodles Recipe from Food Network