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Tasty Great Northern beans, simmered with ham, onion, brown sugar and spices.
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Flour-coated chicken wings are baked to crispy perfection with just the right amount heat in this easy recipe full of Buffalo goodness.
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Marinated first and topped with a spicy habanero cream sauce, these grilled tilapia tacos are bursting with flavor.
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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
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These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).
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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.
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Bratwurst simmers in a slow cooker with beer, onions, spices, and sauerkraut. Prepare them in the morning and they will be ready for game time.
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Loaded with the good stuff.
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A homemade, spicy jalapeño spread allowed this award-winning hero sandwich to edge out the competition.
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Easy-to-make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter, and eggs.