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Lemon grass and ground beef create a great flavor combination in these simple, fast, and economic kabobs.
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The components for a traditional sangria are in the glass: wine, brandy and fruit The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
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A lean stock that's rich and flavorful.
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Get Zombie Punch Recipe from Food Network
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Get Vegetable Pizza Snacks Recipe from Food Network
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It is the national dish of the Philippines, and the subject of intense and delicious debate across its 7,100 islands whether made with chicken, pork or fish Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce Its excellence derives from the balance of its flavors, in the alchemy of the process
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A lighter, vegetarian spin on the classic bar snack, these baked Buffalo Cauliflower Florets are served with a creamy blue cheese dip.
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A spicy breading gives a crunch to these oven-fried catfish fillets.
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Ribs are marinated in a pineapple juice, white wine and Worcestershire sauce mixture, then grilled to desired doneness.
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Tender beef brisket roasts for hours until tender in an easy, savory sauce flavored with tomato and red wine.
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Get Tempeh Chile Recipe from Food Network
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Sliced sirloin beef is plated on a bed of spiralized vegetable noodles in this easy, bright main dish celebrating the bounty of California.