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This is a deep red, spicy holiday sauce that goes with everything from turkey to toast. Some people eat it with a spoon when you're not looking! This recipe makes enough to last until spring.
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Easy and extra-tangy with Dijon mustard and sharp cheddar cheese.
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This Syrian rice dish features ground beef spiced with allspice, cinnamon, and black pepper, and is mixed with pine nuts. You can also try it with other meat, like lamb.
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!
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Cheddar cheese soup forms the base for this quick-cooking chicken chowder that's kicked up with picante sauce and green onions.
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We upgrade a classic steak quesadilla with a spicy green pepper sauce.
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It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
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Get Shrimp Cocktail with Tomatillo-Horseradish Sauce Recipe from Food Network
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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Seasoned boneless pork chops are served with a creamy shallot and mustard sauce creating a quick weeknight dinner. Serve with a nice green salad.
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Pureed peaches are soaked in tart white wine and triple sec and topped with sparkling wine for a refreshing and fruity sangria.