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Bobby Flay makes this extremely good barbecue sauce by spiking tomato puree with two forms of smoky chile ancho chile powder and chipotle in adobo sauce then adding peanut butter for sweetness.
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Lightly fried flour tortilla chips sprinkled with cinnamon and sugar.
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
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The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
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Fried and seasoned bow-tie pasta makes a delightful snack.
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This recipe takes roasted pumpkin seeds (a.k.a. pepitas) and coats them with homemade spiced nacho cheese powder.
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Eggs give these easy Passover rolls, made with matzo meal, a light and airy texture like popovers.
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This version has little of the traditional egg, but retains the delicate texture associated with challah bread.
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This easy dairy-free recipe makes light and moist cupcakes that smell and taste great thanks to coconut milk, coconut flour, and applesauce.
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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Get Cider Vinegar Slaw Recipe from Food Network