Search Results (11,379 found)
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St. Louis-style pork ribs are smoked on a gas grill then basted with barbeque sauce in this easy recipe for a delicious, messy dinner.
St. Louis-style pork ribs are smoked on a gas grill then basted with barbeque sauce in this easy recipe for a delicious, messy dinner.
Ingredients:
pork ribs, barbeque sauce
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A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
www.delish.com
For a simple, beach-inspired twist on hot wings, add Old Bay to the dredging flour.
For a simple, beach-inspired twist on hot wings, add Old Bay to the dredging flour.
www.allrecipes.com
This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.
This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.
Ingredients:
butter, crawfish tails, cream cheese, green onions, mayonnaise, hot pepper sauce, worcestershire sauce
www.chowhound.com
A recipe for hot sauce made with smoked fresh cherries, fiery habanero chiles, and apple cider vinegar.
A recipe for hot sauce made with smoked fresh cherries, fiery habanero chiles, and apple cider vinegar.
www.chowhound.com
The real deal, unlike the cloying, sticky, bright red sauce often served at Chinese restaurants.
The real deal, unlike the cloying, sticky, bright red sauce often served at Chinese restaurants.
cooking.nytimes.com
Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more
Heat is an integral aspect of Southwestern cooking, so it’s no surprise that local chiles of all kinds accent the flavor of Thanksgiving Cooks put them in everything from Hatch turkey rubs to chipotle mashed potatoes to chiltepin cranberry sauce, which uses the small, round, fiery hot chiles that are native to Arizona and northern Mexico You can make this sauce a day ahead and chill it; if it's too stiff for your tastes when you remove it from the fridge, add a little water and sugar, reheat until simmering and then cool once more
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
plums, lemon juice, olive oil, red wine vinegar, cloves, coriander, salt, pepper, black pepper, cumin, cilantro, dill, sugar
www.chowhound.com
An easy Dijon tartar sauce recipe.
An easy Dijon tartar sauce recipe.
www.allrecipes.com
This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!
This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!
cooking.nytimes.com
This recipe is by Trish Hall and takes 11 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 11 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.