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Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce.
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Get Shrimp Remoulade Sliders Recipe from Food Network
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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Mix up your back to school lunches with this refreshing kiwi wrap.
cooking.nytimes.com
This Irish soda bread is inspired by a classic, made with white flour and currants, called “spotty dog.” My whole wheat version proved to be the perfect home for some particularly luscious golden raisins and walnuts that I get from a vendor at my farmers’ market
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Get Lobster Roll Recipe from Food Network
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These spicy crackers are great with a salad, dips, or chili!
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This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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Crispy salami and pepperoni are layered into hoagie rolls and topped with onions, peppers, and cheese for a hearty and decadent meal.