Search Results (1,771 found)
cooking.nytimes.com
This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Our homemade Cajun spice mix has got a killer kick!
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This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix.
cooking.nytimes.com
This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
The "spicy" in this cream cheese and mayonnaise-based dip comes from hot pepper sauce--plenty of it.
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Using egg whites instead of whole eggs (or yolks) in this batter creates a crispier coating.
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Serve herby grilled shrimp over a low-carb alternative to mashed potatoes.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!
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A Vietnamese style rice noodle bowl with grilled shrimp. Also known as bun tom nuong.
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An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing.
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This is the best recipe ever for barbecue shrimp: very tasty with a little kick!