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cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce It’s a great way to add big flavor without spending all day in the kitchen.
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This picante dressing is great on fries with cheese and bacon, with chicken fingers, burgers, or on a red leaf, cucumber and tomato salad.
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This meatloaf recipe from Matt and Ted Lee is a mixture of beef, sausage, and dill pickle relish and is completed with a spicy ketchup glaze.
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This is a traditional Mexican sauce that works great over meats, fish, beans, rice, tacos, and quesadillas. Roasting the ingredients might seem like a bother, but it doesn't take more than 15 minutes and it's worth every single second.
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This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.
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Get Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy Recipe from Food Network
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Bloody Mary smoothie! A blend of tomatoes, celery, avocado, and spices. Salt rim and celery stick optional
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Recipe for Tequila-Bloody Mary Cherry Tomatoes with Margarita Dipping Salt, as seen in the December 2006 issue of 'O, The Oprah Magazine.'
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I got inspired to make this when I ordered mango salsa with chips at a restaurant. I thought this would pair really nicely with any fish preferably Mahi Mahi...
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Get Teriyaki Sauce Recipe from Food Network
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Parmesan wing sauce with black peppercorns and ranch dressing is a quick and easy sauce to prepare for hot wings.