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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar, and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
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"Thailand is condiment heaven, with a gazillion sauces. This northern Thai-style one is extra-sour, because it uses both tamarind and lime," says Naomi Duguid.
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Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese.
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This lighter version of the All-American classic uses Sriracha and barbeque sauce to spice up ground turkey.
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Get Falafel-Crusted Chicken With Hummus Slaw Recipe from Food Network
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The very first Burrito I ever made at home, I had a hankering for a burrito one night so I went to my grocery store and decided to play around with what I'd put...
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Get Suzie Q's Pinquito Beans Recipe from Food Network
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Dip your homemade dumplings into this tangy sauce. It is easy and can be made ahead of time and refrigerated for up to 3 days.
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Tequila adds an adult kick to these margarita-inspired shrimp fajitas cooked with onion, green bell peppers, Key lime juice, and cilantro.
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Get Kielbasa in Polish Sauce Recipe from Food Network