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This recipe takes some preparation, but is worth it. It has a slight Caribbean taste to it.
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Texans love Mexican food, especially the hot sauce. We judge a Mexican restaurant by the hot sauce served before the meal. This is my version. Spices can be adjusted to taste.
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Pizza was never easier than this--spread the sauce, pepperoni and cheese on pizza batter and bake for 30 minutes for a savory, deep-dish treat.
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Moist muffins made with orange juice, buttermilk, and chocolate!
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Smoked ham, crunchy broccoli, and slivers of fiery sweet red onions are tossed with pasta and a spicy mustard vinaigrette.
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Baked bean casserole with bacon sprinkled over the top is perfect for picnics or as a side dish at barbeques.
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I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care much for lamb. Hope you like it, too.
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Fiery jalapenos and breath-taking garlic dominate the sweet fish and broth sauce coating these chicken wings.
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This traditional version of classic eggnog is suspected of having roots dating to George Washington's era, but it certainly pulls out all the stops. A creamy blend of egg yolks, egg whites, heavy cream, milk, rum, brandy, and sherry, it requires aging at least 5 to 10 days to achieve its remarkable mellow taste.
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My Grandma Ollie-Belle made the best 'greens.' This recipe is as close to hers as I could come. The 'pot-liquor' is the key to great greens!! Serve with fresh green onions and black-eyed peas with rice.
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Get Sylvia's Collard Greens with Smoked Turkey Recipe from Food Network
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Get Verde Pork Street Tacos Recipe from Food Network