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cooking.nytimes.com
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it
cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Hear ye, hear ye! Here's something to bring back memories of the county fair. Use 10 wooden skewers for the franks, and dip away!
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Tofu and gailan, leafy Chinese broccoli, are tossed with a gingery oyster sauce mixture to make this stir-fry, a quick but complete dinner!
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This is my dad's delicious recipe for beef jerky marinade.
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Serve this creamy and cheesy sauce over toasted bread or English muffins for a traditional Welsh meal that can be made fairly quickly.
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Get Corn Relish Recipe from Food Network
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Fresh rosemary, thyme, and garlic flavor these simple grilled burgers. Top them with Dijon mayo, tomato slices, and baby greens.