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Subtly bitter green bell pepper brings out the sweetness of the ham and onions in Chef John's Denver omelet, a satisfying lunch or dinner option.
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Tender roasted turkey legs just like the ones served at Renaissance Fairs. This one starts off in a pressure cooker, then the legs are broiled and coated with barbecue sauce as a finishing touch.
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These floured skinless chicken thighs fried in corn oil are an easy and tasty variation on Southern fried chicken with fewer calories.
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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Cream cheese, deli beef, green onions and a dash of hot pepper sauce -- mold, refrigerate and serve.
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This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bring the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.
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Get Ribs with Big Daddy Rub Recipe from Food Network
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This simple ground beef and potato skillet dish uses Mexican-inspired ingredients to produce delicious results.
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Get Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint Recipe from Food Network
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Get Rib Dry Rub Recipe from Food Network
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Chef John's quick and easy recipe for crusty herbed potato wedges calls for herbes de Provence and a bit of paprika.
Ingredients: russet, herbes, paprika