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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is great on anything--brats, hotdogs, and hamburgers. If you like it hot, you can add jalapeno peppers for a little spice.
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network
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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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Chicken, yuca, potatoes, plantains, and corn are simmered together into a Panamanian version of sancocho, a traditional Latin American stew.
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This is a very easy recipe for chicken breasts with Thai basil, fresh ginger, chiles, and seasoning. Serve with Jasmine rice.
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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.
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Grilled chicken with a spicy chipotle-ancho chile pepper marinade is a copycat version of the restaurant chain Chipotle®'s chicken.
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Chicken flavored with ginger, lime, and fresh herbs is served in lettuce leaves in this spicy Larb Gai recipe fit for a Slow-Carb meal.
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Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Ingredients: okra, chile peppers, dill, water, vinegar, salt