Search Results (5,568 found)
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This recipe delivers a wonderful batch of fried chicken wings for tossing in Buffalo-style sauce for when you have that wings craving.
This recipe delivers a wonderful batch of fried chicken wings for tossing in Buffalo-style sauce for when you have that wings craving.
cooking.nytimes.com
This recipe is by David Latt and takes At least 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by David Latt and takes At least 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Tender shrimp are tossed with butter, garlic, and lemon juice and baked with Italian-seasoned bread crumbs in this rich and flavorful dish.
Tender shrimp are tossed with butter, garlic, and lemon juice and baked with Italian-seasoned bread crumbs in this rich and flavorful dish.
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Pan-fried catfish with a crunchy, seasoned cornmeal crust can be on the table in less than 30 minutes.
Pan-fried catfish with a crunchy, seasoned cornmeal crust can be on the table in less than 30 minutes.
Ingredients:
cornmeal, paprika, onion powder, garlic powder, cayenne pepper, milk, eggs, catfish, vegetable oil
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Taste a broccoli slaw dressing that's creamy, spicy, sweet, and tangy, with mayonnaise, juicy lime, sugar, chili powder, cumin, and cayenne.
Taste a broccoli slaw dressing that's creamy, spicy, sweet, and tangy, with mayonnaise, juicy lime, sugar, chili powder, cumin, and cayenne.
Ingredients:
coleslaw mix, mayonnaise, limes, sugar, brown sugar, chili powder, cumin, cayenne pepper
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Get dinner on the table quickly with this easy recipe for skillet chicken bulgogi, the Korean marinated dish everyone loves.
Get dinner on the table quickly with this easy recipe for skillet chicken bulgogi, the Korean marinated dish everyone loves.
Ingredients:
onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne, chicken breasts
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Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.
Miss the tarheel tradition of a pig pickin'? Then find yourself a crock pot, a big pork shoulder, some cider vinegar and get cooking! While ground and crushed red pepper will provide the basic heat - go the extra mile and find some Texas Pete (or Trappey's) pepper sauce to bring the taste of Carolina to your kitchen.
Ingredients:
bone, salt, apple cider vinegar, brown sugar, hot pepper sauce, cayenne pepper, red pepper flakes
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Cayenne pepper, onion, garlic and Worcestershire sauce have their way with this delicious French-style dressing. The result is a robust dressing that lends itself to heartier salad ingredients. Makes a lot - three and a half cups.
Cayenne pepper, onion, garlic and Worcestershire sauce have their way with this delicious French-style dressing. The result is a robust dressing that lends itself to heartier salad ingredients. Makes a lot - three and a half cups.
Ingredients:
sunflower seed, white wine vinegar, sugar, ketchup, salt, black pepper, cayenne pepper, worcestershire sauce, onion, cloves
www.foodnetwork.com
Get Crab Cake with a Soft-Boiled Egg Inside Recipe from Food Network
Get Crab Cake with a Soft-Boiled Egg Inside Recipe from Food Network
Ingredients:
sugar, champagne vinegar, fennel seeds, candy, beets, yellow beets, crabmeat, mayonnaise, panko breadcrumbs, creole mustard, seafood, red bell peppers, bell peppers, scallions, scotch bonnet, thyme, egg, salt, eggs, vegetable oil, milk, cornstarch, parsley leaves, kale
cooking.nytimes.com
This recipe is by Marian Burros and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
rice, red onions, tuna, yellow peppers, olive oil, garlic, marjoram, balsamic vinegar, nonfat yogurt, fat mayonnaise, salt, tomatoes, country bread
cooking.nytimes.com
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
The hot, open-face tartine is a lunchtime staple in Paris’s small neighborhood cafés and bistros Like a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted A savory topping and some good French cheese precede a few minutes of browning under the broiler
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Beef brisket is pressure-cooked in a flavorful guajillo sauce with Mexican seasonings in this quick barbacoa recipe based on the traditional one from Guadalajara.
Beef brisket is pressure-cooked in a flavorful guajillo sauce with Mexican seasonings in this quick barbacoa recipe based on the traditional one from Guadalajara.
Ingredients:
beef brisket, white onion, cloves, bay leaves, salt, water, guajillo chile, chile peppers, white vinegar, allspice, black pepper, oregano, thyme, cumin seeds, ginger, cinnamon