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This smoothie recipe is a meal in itself with kale, banana, and almond milk; plus ginger root, turmeric root, and cayenne for flavor.
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This rotini pasta salad has a sweet sauce made from sweetened condensed milk, sugar and mayonnaise. It's a family favorite, due to the sweetness.
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"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill soft corn tortillas," says Andrew Zimmern, "At home, I fry skin-on chicken thighs until they're supercrisp.
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This roasted tomatillo salsa verde comes together quickly with the help of your air fryer. Adjust the heat level by varying the type of peppers you use.
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This is a Southern tavern made with ground turkey, and with just a bit of a mild kick from fresh jalapeno.
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This cheesy egg casserole with onion, bacon, and potatoes is like a gluten-free quiche, sure to be a crowd-pleaser at breakfast or brunch.
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Chef John's homemade garlic-parmesan croutons are easy to make and the perfect crunchy topper for salads and soups.
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This is a slightly hot lime juice based marinade that adds wonderful flavors to grilled chicken. The breasts marinate in the fridge for about an hour and are grilled until moist and crispy brown.
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
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The secret behind crowd-pleasing tacos de carne asada is flank steak strips marinated in orange and lime juice, grilled to juicy perfection.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Soaked in a brine made from beer and water, the chicken is then rubbed with a homemade spice mixture, and cooked over hot coals and hickory or mesquite chips. The rub is made from cumin, curry powder, chili powder, paprika, and cayenne pepper.