Search Results (12,323 found)
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Classic shrimp jambalaya with long grain rice, chicken broth, onion, bell peppers, celery, garlic, tomatoes, creole seasoning, and fresh shrimp.
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Leftover corned beef brisket is a perfect addition to a spicy green chili and cheese quesadilla for two.
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I'm using Chow's recipe feature to note down and collect the recipes for my Asian family's everyday food. This particular dish, for a clear tomato and lentil...
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Perfect party chicken wings! With a tasty glaze made with Bourbon whisky and maple syrup.
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This tartar sauce recipe mixes mayonnaise with capers, pickles, scallions, lemon juice, and pepper for a creamy, tangy dip to serve with seafood.
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Get Fried Plantains Recipe from Food Network
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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Ancho chile powder seasons these large lamb chops, which are topped with a great pan sauce made with beef broth, red wine, and coffee.
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Sauteed crawfish, green pepper, and green onion in a spicy cheese sauce. It's tossed with pasta, topped with Parmesan cheese and then baked.
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Get your grill on with tuna kabobs! skewers of marinated fresh tuna, onions, bell peppers, and mushrooms.
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An easy slow cooker braised lemongrass pork chops recipe.