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A slight twist on the traditional pumpkin pie.
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This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice.
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These snappy gingerbread straws add an eye-catching twist to the usual gingerbread cookies.
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Warm up your menu with this spicy Indian-inspired curried tomato soup.
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For this amazing sauce, you'll need a bottle of prepared barbecue sauce, some Scotch whiskey, and a slew of spices: hot pepper sauce, cayenne, chili powder, crushed red pepper flakes, onion powder and more.
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Get Radicchio-Green Mango Slaw Recipe from Food Network
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Strips of flank steak are marinated overnight in a very flavorful mixture of hoisin sauce, soy sauce, ginger, sherry, barbeque sauce, green onions and garlic. Skewer, grill and serve as an entree or appetizer.
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Seasoned pork cutlet slices, naruto, and a hard-boiled egg top ramen cooked with shoyu and miso in this authentic Japanese noodle bowl.
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Mulled or spiced wine is served in many Western and Northern European countries as a part of winter celebrations. Warm your guests this winter with this wine spiced with orange, ginger, and cinnamon
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This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quinoa salad recipe from Joanne Chang tosses healthy quinoa and roasted fall vegetables with an Asian dressing.
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Enchiladas with shrimp marinated in garlic, olive oil, ginger, blended cheeses and hot sauce, covered with salsa. Serve with sour cream and salsa on the side. Goes great with a green salad and rice.