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Get AB's Chili Powder Recipe from Food Network
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Red jalapeno peppers are marinated then stuffed with cheese and served. Savory and spicy, these hot little appetizers are sure to make your mouth water and have you wanting more.
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The classic chili spice mix is also good as a meat rub.
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Large, salted sourdough pretzels work best for this appetizer. The marinade gives them a tangy, addictive flavor that's wonderful for parties, and goes well with any beverage.
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Marinate chicken thighs in leftover pickle brine for enormous flavor and juice, then coat them in buttermilk dredge and finish in the oven.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tofu Purses Recipe from Food Network
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A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.
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Making ice cream using a sous vide machine is a complete game changer. Not only do you get perfectly cooked custard without the risk of curdled yolks, it also...
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Fill a colorful bell pepper with this creamy, spicy dip and watch the crackers and carrot sticks disappear! Mayonnaise and sour cream are perked up with dill, onion, Worcestershire sauce, parsley and hot pepper sauce.
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A flavorful tuna salad is made with shell pasta and colorful veggies, and flavored with fresh dill and ranch dressing.
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You can't go wrong with this classic lemon and dill vinaigrette. Toss it on your salad or use it to season fish or grilled chicken.