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Cheddar cheese, pecans, and bacon bits make this the perfect cheese ball for every occasion!
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Delicious spicy-hot hamburgers seasoned with lots of smoky chipotle peppers are grilled and served on onion rolls with fresh avocado salsa.
cooking.nytimes.com
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
cooking.nytimes.com
This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls
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Get Cranberry-Orange Cookies Recipe from Food Network
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Diamonds and champagne? A favorite combination, and a delicious cocktail.
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Fresh apples, pears and bananas are combined with fruit cocktail, mandarin oranges and chopped pecans in a dressing of cream cheese thinned with lemon juice and a bit of the syrup from the fruit cocktail.
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We love the Tennessee Boilermaker; whiskey shot dropped in a beer, plain and simple.
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Serve this fresh fruit sauce with Ricotta Cake (pictured).
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A perfect hot day drink; we find this gin and fresh lemonade drink so refreshing.
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Use this strawberry sauce to make Pistachio Sundaes (pictured).
cooking.nytimes.com
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.