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Cooked rice and barbecue sauce are combined with a heavenly mixture of cooked seitan, onions, scallions and hot chile peppers. The filling is spooned into flour tortilla, and when all ten are wrapped and ready, they're baked with additional barbecue sauce.
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This recipe is by Florence Fabricant and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Triple Pastry Cream Croquembouche Recipe from Food Network
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Spicy and sweet, this sensational stir fry marries marinated pork strips with a colorful medley of sweet peppers.
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This simple recipe handed down from a Scandinavian mother uses chili beans, diced tomatoes, and tomato sauce to turn turkey, onion, and celery into a chili
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Tuna steaks are a perfect candidate for grilling, and a sweet, tangy marinade keeps them moist and flavorful.
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We don't eat beef so we use ground pork and ground turkey for this, but you could use any ground meat you'd like. This is a fun way to cook a meatloaf that is great for a hot summer day when you don't want to turn on the oven. We use a charcoal grill.
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Buttery croissants replace standard English muffins in this elegant egg breakfast dish. Asparagus spears add a fresh and flavorful crunch.
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Enjoy this amazing Buffalo chicken dip while watching the big game.
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Foil packets make these ribs fall-off-the-bone tender and keep all the savory flavor inside.