Search Results (14,010 found)
www.allrecipes.com
Lightly roasted tomatillos give a smoky taste to this spicy green salsa. Remove the seeds and ribs of the peppers for a milder version.
Lightly roasted tomatillos give a smoky taste to this spicy green salsa. Remove the seeds and ribs of the peppers for a milder version.
www.allrecipes.com
Chicken and veggies are sauteed with cumin and chipotle pepper and served in tortillas for a skinny chicken taco meal that is quick and easy.
Chicken and veggies are sauteed with cumin and chipotle pepper and served in tortillas for a skinny chicken taco meal that is quick and easy.
Ingredients:
chicken breasts, limes, cumin, garlic powder, chipotle pepper, red bell peppers, red onion, jalapeno peppers, tortillas, cilantro
www.delish.com
Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
Combined with velvety Yukon Gold potatoes, Jerusalem artichokes (a.k.a. sunchokes) lend their sweet, nutty flavor to this golden bread crumb-topped gratin.
Ingredients:
jerusalem artichokes, milk, lemon juice, cheese, thyme, salt, pepper, yukon gold, shallots, chestnuts, bread
www.chowhound.com
This creamy salad dressing recipe made with mayonnaise, sour cream, Parmesan, pepper, and garlic is great on wedge salads or as a dip for vegetables.
This creamy salad dressing recipe made with mayonnaise, sour cream, Parmesan, pepper, and garlic is great on wedge salads or as a dip for vegetables.
www.foodnetwork.com
Get Bloody Bull Cocktail Recipe from Food Network
Get Bloody Bull Cocktail Recipe from Food Network
Ingredients:
tequila, clam juice, tomato juice, lemon juice, olive, horseradish, worcestershire sauce, garnish, cocktail onions
www.allrecipes.com
This classic serving sauce takes very little time and is oh so worth it. Perfect with seafood, vegetables, eggs, or poultry.
This classic serving sauce takes very little time and is oh so worth it. Perfect with seafood, vegetables, eggs, or poultry.
www.foodnetwork.com
Get White Wine Fondue Recipe from Food Network
Get White Wine Fondue Recipe from Food Network
www.chowhound.com
This comes from trying to show friends the awesomeness of caipirinhas before realizing I have no idea how on earth to make one. My bastardized version came out...
This comes from trying to show friends the awesomeness of caipirinhas before realizing I have no idea how on earth to make one. My bastardized version came out...
www.allrecipes.com
This is a great drink for folks who like the presentation of a martini, but can't stomach the strong alcohol taste. The cranberry juice takes the bite right out of this drink and gives it a smooth taste.
This is a great drink for folks who like the presentation of a martini, but can't stomach the strong alcohol taste. The cranberry juice takes the bite right out of this drink and gives it a smooth taste.
www.allrecipes.com
Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!
Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!
www.chowhound.com
Goat cheese, lemon zest, parsley, and black olives whipped into a versatile spread or dip.
Goat cheese, lemon zest, parsley, and black olives whipped into a versatile spread or dip.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Bryan Miller and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.