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This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink, and white stripes.
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This recipe is by Julia Reed and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is Chef John's top choice.
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Freshly fried tortilla chips are layered with a spicy chicken and tomatillo sauce and plenty of cheese. Serve it with fried eggs for hearty breakfast or as a cheesy dinner.
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The best Bloody Mary drinks have bacon in them; this one is full of flavor and drinks like a meal, with a secret ingredient of stout beer and plenty of spice.
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This vegan carrot soup is perfect for Easter or any other time of the year! Sweet potato gives it a rich and creamy texture without a lot of calories.
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The crust is actually herbed mushrooms! It's also filled with a great tasting herbed ham and cheese custard. I created this recipe when I found myself with an abundance of mushrooms and leftover ham in the fridge and an urge to cook something different for lunch! It turned out to be a savory sensation.
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A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
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This shrimp and scallop ceviche is a wonderful seafood salad marinated in lime juice.
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More commonly known as tartar sauce, Chef John's recipe for remoulade is great with much more than just fish.