Search Results (7,488 found)
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This heavenly, not-so-heavy mushroom and barley soup, from Jewish cooking author Joan Nathan, owes its rich flavor to copious amounts of fresh mushrooms and snipped dill.
www.allrecipes.com
Ranch dressing is quick and easy to make at home. Just combine mayonnaise, sour cream, buttermilk, and herbs for a thick and creamy salad topping.
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A tangy dip made with fresh herbs and feta cheese is great with assorted veggies, crackers, and pita chips.
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More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
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Chopped scallions are sprinkled on a potato salad made with Yukon golds.
www.simplyrecipes.com
White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.
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Fried pickle dogs are for anyone who loves cukes on their franks; breaded in cornmeal and then fried crisp, this topping will be a favorite.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
www.chowhound.com
A Spanish crostini recipe with anchovies and relish
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Roasted buckwheat makes these vegan stuffed peppers a hearty-tasting dish.