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After years of tasting wings of every variety, this sauce originated with a small bottle of Marie Sharp's as inspiration.
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This version of chili is more Shanghai than Southwest Serve it with rice, Mexican black beans mixed with some Chinese fermented black beans and Chinese fried noodles.
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Made with pantry staples and Mexican-inspired ingredients, this shrimp and grits dinner takes only 30 minutes to prepare.
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Canned artichokes take this Greek Pizza to the highest pillar and have one of the highest levels of healthy anti-aging, disease-fighting antioxidants.
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These enchiladas are filled with Cheddar cheese, onion, olives and mushrooms. Use any cheese and vegetables you prefer, and use Creole-style seasoning to taste.
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Bright citrus juices and just a touch of barbeque sauce really liven up this tasty grilled cheeseburger.
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Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.
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We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone But baby backs are quicker and can be grilled as well, and the result is delicious This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.
Ingredients: barbecue sauce, pork ribs
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Chef John's version of this classic Thai dish, made with freshly chopped chicken thighs and fresh basil, has a rich sauce that cooks down into a caramelized glaze.
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This alternative to a pulled pork sandwich uses tuna fish to capture the taste with less time and work!
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This rich stew incorporates chopped cooked chicken and vegetables in a creamy soup base with processed cheese and soy sauce.