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Chicken bakes in a complex Asian marinade of soy sauce, onion, ginger, garlic and oyster sauce that gets its heat from chili sauce and powder. Be sure to serve with rice so you can savor every last drop.
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Chef John's recipe for baked barbeque pork spareribs with a hoisin glaze is the perfect ribs recipe any time of year.
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Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.
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Spicy and simply devilish, a kick start on Malay cuisine. Egg noodles with stir-fried spinach, peas, bean sprouts, and scrambled eggs.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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Pale ale adds great flavor to this hearty chicken soup made with enchilada sauce, black beans, and fresh cilantro in the slow cooker.
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An aromatic sauce with the nutty flavor of sesame oil and the herbal sweetness of root beer does double duty as both a marinade and a basting sauce for lamb.
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Eggs, sausage, cheese, and Southwest spices are baked in a 9x13 inch pan. I've used this yummy recipe several times with great success.
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This Spanish-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser.
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Spicy sauteed turkey tenderloin, spinach, and blue cheese form the base of this wrap, but it's the strawberry-jalapeno salsa that really sends it over the top!
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Marinated venison tenderloin is filled with cream cheese and jalapeno slices, then wrapped in bacon and grilled.