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Use diced tomatoes, tomato sauce, and tomato juice in this Spanish-influenced rice side dish.
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A slushy, blended tropical cocktail made with aged rum, guava juice, canned lychee fruit, and maraschino liqueur.
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Here now a taste of New England game days circa the time when televisions had dials instead of remotes and, if you couldn’t get fresh clams to steam and chop, a can or two from the supermarket would do just fine (That’s still true!) The recipe comes from Brendan McCarthy, a saltwater fishing guide whose charters range from Brooklyn to Montauk, and south to Florida, the Bahamas and the azure waters off Panama, but whose tastes and kitchen skills were first developed in New England and see an apogee in the simplicity of this recipe The dip benefits from some curing time in the refrigerator and, for some, a heavy hand on the cayenne.
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With ginger liqueur, aged rum, and tropical juice, this drink has the flair of a tropical cocktail without any of the overly sweet ickiness.
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This hummus uses pickle brine in the most genius way.
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Made with honey and orange juice, this crunchy kale salad is surprisingly sweet.
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A large cocktail that contains amaretto, light and dark rum, orange juice and pineapple juice.
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A fruity tropical mixed drink made with pineapple juice, coconut rum and a splash of cranberry juice.
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The simple glaze will seriously up your grilling game.
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Spicy onions just like the ones served in Indian restaurants as a side dish! Delicious served with crispy pappadums as a starter for any Indian meal!
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Get Lobster and Crab Stuffed Grilled Cheese Recipe from Food Network
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Get Yucatan Style Pork Shoulder Recipe from Food Network