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Give boneless pork chops a subtle Indian influence with this recipe, which tops them with a sweet apple-raisin chutney.
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Turn your morning tomato juice into a savory eye-opening drink by adding steak sauce, smoky barbeque sauce, and a hint of spice. Serve on ice with a lemon wedge and a celery stick, if you like. It makes a perfect bloody mary when you add vodka.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mashed potato is used as a binder in these tasty, lightly crisp tuna patties.
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One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for a parmesan cheese souffle.
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Dried beef in a white sauce with a pinch of cayenne makes an American standard to serve over toast.
Ingredients: butter, flour, milk, beef, cayenne pepper
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Get Peanut Brittle Recipe from Food Network
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Get Onion Strings Recipe from Food Network
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Muy refrescante, muy tropical.
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These easy cottage fries crisp up quite nicely in the oven and resemble fat, succulent potato chips.
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A gentle heat makes these seasoned walnuts ideal with cocktails.
Ingredients: walnut, sugar, water, cayenne pepper, salt
www.allrecipes.com
This is a spicy, spicy, and more spicy ranch-style dip to serve with poppers, fries, veggie sticks, and even wings.