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A peanut butter and jelly sandwich is dipped in a raspberry liqueur-infused batter and pan-fried into a peanut butter and jelly French toast treat.
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This recipe is by David Tanis and takes 20 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Susan Feniger likes to quickly simmer raw shrimp in broth or sauté them with garlic and ginger, but you can certainly use precooked shrimp to save time.
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Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
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Great for dinner parties, this colorful and flavorful dish is inspired by southern Indian cooking. Potatoes, cauliflower florets, and red lentils combine with onions, garlic, curry powder, ginger, tomatoes, malt vinegar, and chutney.
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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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Give your chicken wings a sweet-spicy makeover.
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We make these every year for Christmas and are always a sure-to-please treat.
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Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitation crabmeat. Serve with teriyaki sauce and wasabi.
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Get Almond Cake with Key Lime Buttercream and Raspberry Compote Recipe from Food Network