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Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
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This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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Spice up roasted pecans with four different kinds of pepper, plus hot sauce. Not sweet, and very zippy.
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This easy, Asian-inspired salad is best for using up the extra Coriander-Dusted Roast Beef.
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Get Fish Tacos Recipe from Food Network
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Get Cucumber Watermelon Margaritas Recipe from Food Network
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I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.
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Get The Barefoot Contessa Recipe from Food Network
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My son's girlfriend, Nicole, named this 'mango-licous' . The mango salsa is great over the tilapia, as a dip or on cottage cheese.
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We can't get enough of this whiskey-infused lemonade; tart and sweet, it's an ideal cooler on a hot day.
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Get Bloody Mary Steaks Recipe from Food Network
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Make a pitcher of these Golden Margaritas and serve them at your next party; your guests will go wild for their great flavor.