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This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce.
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Cabbage, bacon, and sour cream make a delicious creamy, savory side dish.
Ingredients: bacon, butter, flour, salt, cabbage, sour cream
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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With honey, whole wheat flour, and nonfat Greek yogurt, these cakey cookies are a great snack between meals.
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This recipe is by Dena Kleiman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
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This easy fish tacos recipe uses grilled white fish. Marinate the fish with lime juice, garlic, cumin, chili powder, and then top with tangy cabbage slaw.
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This tangy mustard vinaigrette is enlivened by hints of wine, garlic and onion flavors.
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Get Flintstones Beef Ribs Recipe from Food Network
Ingredients: bone, garlic, black pepper, salt
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A smoky, salty marinade for a 3 to 4 pound brisket. Marinade is good for oven-baked or grilled brisket.
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This brine features citrus flavors to help make your Thanksgiving turkey even more memorable.
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Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!