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My wife prefers my pan-fried steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic.
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This recipes lets you have crispy chicken without all the hot oil.
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Minced clams are mixed with cream cheese and lightly flavored with spicy sauces. Serve this dip with chips at your next party. Don't be shellfish!
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Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
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Get Mustard Devilled Chicken Recipe from Food Network
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Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.
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Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.
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This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.
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Your deviled egg platter will look especially appealing with these elegant but very easy appetizers topped with spicy pepper relish and tangy cranberry relish.
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The best roasted red potatoes start with a heavy roasting pan, a generous amount of olive oil, and enough time to roast the potatoes dark and rich.
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Espresso, cocoa powder, a hint of cayenne, and frothed Almondmilk make a warming, dairy-free latte for a chilly day.