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This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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This shot seems to be a favorite among bar patrons.
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Oklahoma style spicy beer and tomato-vegetable juice drink.
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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A classic Italian-sausage sandwich recipe smothered with onions, peppers, and cheese, but made with venison meat.
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Get Onion Jam Recipe from Food Network
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Frizzle Fried onions add a classy twist to any dish. Can also be used as a side. This recipe is especially tasty on our meatloaf (a 2010 Sodexo College Food Trends...
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In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.
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Rich and creamy quiche with caramelized onions and Gruyere cheese.
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A baked sweet potato is topped with onions, peppers, vegetarian meat, and a dollop of yogurt. This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry.