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Beer, jalapeno peppers, and onions make this bread a savory treat.
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is my family's traditional preparation of french cut green beans. You can apply this recipe to other vegetables, too. We use the same method for frozen cut...
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This is a stellar combination of juicy roast beef with bitter broccoli rabe and melty provolone cheese.
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This sauce is made of avocado, tomatillo, serrano peppers, and cilantro.
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This spicy lobster is the wildly popular signature dish at Marc Forgione's NYC restaurant.
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This is a terrific dish I did a few months ago for TheKitchenHotline.com. You can substitute any fish, even salmon or tuna and it will still be amazing. I serve...
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cucumber, yogurt, chili pepper, cumin
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My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream.
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Get Three Bean and Beef Chili Recipe from Food Network
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Get Chili Rubbed Rotisserie Prime Rib Recipe from Food Network
Ingredients: rib, creole spice