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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Get Mini Key Lime Pies with Cinnamon Toast Crunch Crust Recipe from Food Network
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Get Grilled Corn with Roasted Jalapeno Butter Recipe from Food Network
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Get Healthy Red, White and Blue Frozen Pops Recipe from Food Network
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Get Curried Butternut Squash Soup Recipe from Food Network
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When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.
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A caffeinated citrus cocktail from bartender Reza Esmaili, formerly of Smuggler's Cove in San Francisco. Citrus, mint, rum, and coffee liqueur make for a great...
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These turmeric chicken skewers are an easy way to incorporate some Indian flavors at your summer BBQ. The cilantro-coconut lime dip is sure to be a fan favorite...
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get LOL Martini Recipe from Food Network
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A delicious Carne asada recipe calls for marinated grilled flank steak, thinly sliced and stuffed into a tortilla. It doesn't get much better than this one.
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Get Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce Recipe from Food Network