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Butter beans mashed and combined with onion, jalapeno pepper, cracker crumbs, egg, and cheese, then shaped and fried into vegetarian burgers. You can substitute bell pepper for the jalapenos for a milder taste.
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This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
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This is an East Indian sweet tamarind chutney.
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Whether you're grilling or partying, Chelada is the perfect combination of Clamato® and beer that will stimulate your senses.
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This recipe uses only half of what 's in your spice cabinet: chili powder, mustard powder and garlic powder are mixed up with paprika, oregano and brown sugar. It smells wonderful and adds such a great flavor to grilled meat.
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Grilled salmon chunks are wrapped in radicchio leaves and topped with fresh pico de gallo and creamy yogurt for a zesty lunch or appetizer.
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
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Get Janette's Drunken-Pig Home-Fries Recipe from Food Network
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This sauce is made from fresh Roma tomatoes and then run through a homemade canning process, and can be used to top spaghetti or pizza crusts.