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The filling in these eggs is mixed with Hatch green chiles, lime juice, and cilantro and topped with corn salsa for a Southwestern flair.
cooking.nytimes.com
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire
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Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.
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A classic Vietnamese sauce recipe of fish sauce, lime juice, brown sugar, garlic, and chiles.
cooking.nytimes.com
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel Look for the British brands in the international section of your supermarket if the jam aisle lets you down
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Get Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree Recipe from Food Network
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Wassail is a hot spiced punch often served for winter celebrations, with historic roots in Northern Europe. This version adds cranberry and pineapple to the traditional cider base for the wassail.
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A ramos gin fizz cocktail recipe finds its way into a Jell-O shot with layers of club soda, orange blossom water, citrus, cream, and gin.
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At a recent visit to Cole's Chop House in Napa, we had the most delicious cocktail called a 'Red Pear'. Our thanks to Cole's for giving us the recipe:-
Ingredients: vodka, pomegranate juice
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Get Grilled French Toast with Apple-Berry Compote and Apple-Mascarpone Cream Recipe from Food Network
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Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
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Fresh pineapple and pineapple juice combine with fresh basil to make this simple and refreshing sorbet.