Search Results (5,568 found)
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A sour cream cornbread recipe with whole-kernel, canned corn.
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Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
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Working a little of this paste into ground meat, steaks or chops adds incredible flavor.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Panko breadcrumbs coat these blue cheese-stuffed jalapenos before being baked for a savory and spicy treat.
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WARNING: EXTREMELY MEGA HOT!!! Not for the faint of heart. Lip and mouth numbing HOT!!! Make sure to use rubber gloves when handing and chopping the habanero chili peppers. This relish is very sweet but extremely hot. Remember too cool off mouth with eating bread or drinking milk. This will reduce the high acidic shock it puts upon your tastebuds.
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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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Get Tamale Stuffing Recipe from Food Network
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This exciting skillet-baked cornbread includes an eye-opening dose of cayenne and hot pepper sauce.
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Bread rolled around seasoned cream cheese and provolone cheese is brushed with butter and baked into creamy grilled cheese roll-ups.
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You don't have to wait for a fiesta to whip up this tasty dressing made with sour cream, ranch dressing mix, diced tomatoes, and green chilies. Stir and serve over your favorite greens or a hot baked potato.
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Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It's excellent with this tangy salsa prepared with piquillo peppers, capers, and parsley.