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cooking.nytimes.com
Sometimes it seems there are as many Caesar recipes as there are Canadians of drinking age The building blocks are usually the same: vodka, hot sauce, Worcestershire sauce, lime juice, spices (for the rim of the glass) and clam-tomato juice, be it the standard Mott’s Clamato or one of the newer brands But every bar and citizen has a special twist, usually in the departments of spices and garnish
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For a new spin on surf 'n turf, try these crab cake-stuffed burgers that make an easy, impressive dinner for two.
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This was my favorite barbecue sauce growing up. It's vinegar-based with no ketchup. It's very tangy, very thin, and wonderful on pork, chicken, and even tofu!
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A great change to the usual grilled burgers. These burgers are stuffed with ham, cheese, mushrooms, and onions then slow grilled. Grill over hickory or mesquite wood if possible for better flavor! A sure family pleaser!
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This is an easy to make Bar-B-Que sauce using ingredients most people have at home.
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This simple recipe gives this mild fish a rich taste that'll wow you! Easy for anyone of any cooking level to prepare.
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Stuffing cream cheese, Parmesan cheese, and bacon into mushrooms is a delicious way to impress someone special.
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A sweet and tangy marinade doubles as a tasty glaze for this easy broiled salmon.
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You can easily make a single serving of meatloaf with this fast and simple recipe.
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Using a large muffin pan allows the mini meat loaves to cook faster and makes portion sizing easier, plus your kids won't know you hid some veggies in there too!
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This steak marinade has only a few ingredients and can be ready to use in 2 minutes.
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A favorite of Minnesotans! The famous Juicy Lucy is pure juicy, cheesy goodness when melted American cheese is sandwiched between two seasoned ground beef patties.