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This is a traditional Lebanese garlic dipping sauce. Not for the faint of heart! Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, hummus, and tabbouleh.
Ingredients: cloves, vegetable oil, salt, lemon
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Get Chili-Stuffed Deviled Eggs Recipe from Food Network
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Get Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions Recipe from Food Network
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Plan ahead to create albondigas, a special meal of Spanish-style breaded meatballs fried and then simmered in a tangy, rich tomato sauce.
cooking.nytimes.com
Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes — aji amarilla and aji panca — to add the necessary complexity and heat You can find them at South American markets and online