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Rubbed with black and green peppercorn butter, then seared.
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Grilled eggplant and a variety of peppers are processed with garlic, green onion, and lemon juice into a spreadable tasty dip. Serve with toasted baguette slices and seasoned flat bread crackers.
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Tomatillos give a bit of tang to this avocado dip. Hass avocados, with their pebbly skin, are generally smaller, meatier, and less watery than their smooth skinned counterpart, the Fuerte.
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You can easily feed a crowd with this barbeque favorite, made with pork shoulder roast and boneless pork ribs cooked in a slow cooker.
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Get Easy Cheesy Chili Chicken Recipe from Food Network
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A simple but flavorful chili designed for serving on a hot dog and bun has just a few ingredients (and no beans). It's ready in about half an hour.
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New Mexico green chiles set this meatloaf apart if you can find them; serve this sliced for dinner and cold on lunchbox sandwiches tomorrow.
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These potato cakes are first pan-fried in canola oil and crisped in the oven for a quick and easy appetizer.
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A smoky, salty marinade for a 3 to 4 pound brisket. Marinade is good for oven-baked or grilled brisket.
cooking.nytimes.com
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan For best results, order the ribs ahead of time from a butcher (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide
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Orange-juice-marinated eggplant grilled and stuffed into ciabatta with goat cheese, grilled bell pepper, and spinach.
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Airy gougères (cheese puffs) loaded with manchego and Parmesan cheese are an impressive, elegant appetizer.