Make and share this Margarita Shrimp Cocktail recipe from Food.com.
Author: chef FIFI
Author: Zita Wilensky
For a quick 15-minute dinner, you can steam the potatoes up to five days in advance. Serve with lots of fixings for an easy variation on the taco bar concept.
Author: Sarah Copeland
Author: Bon Appétit Test Kitchen
Author: Douglas Rodriguez
East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other...
Author: Manami
Author: Melissa Clark
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Melissa Roberts
Author: Elizabeth Falkner
Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine....
Author: Anjali Pathak
Author: Sara Foster
Author: Tina Miller
Author: Allen Susser
Author: Ming Tsai
Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.
Author: Kelly LeVeque
If you can't eat just one tortilla chip, this is the salsa of your dreams. It transforms chips into a nutty, saucy topping for Mexican-style street corn.
Author: Paola Briseño-González
For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the...
Author: SusieQusie
The national drink of Martinique uses rhum agricole, which is distilled from fermented, fresh-pressed sugar cane juice. It's prepared simply, without ice.
Author: Shannon Mustipher
From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if...
Author: JackieOhNo
This is a recipe I found in the local paper. I was a bit hesitant to try it. When arranging it, it was so beautiful! The flavors are amazing! I ate it w/out the onion because of stomach issues with raw...
Author: love4culinary
Author: Gina Marie Miraglia Eriquez