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cooking.nytimes.com
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.
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A flavorful tuna salad is made with shell pasta and colorful veggies, and flavored with fresh dill and ranch dressing.
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These crab and mushroom filled pastry puff squares have become a family favorite! We enjoy them as finger food on Saturday nights while watching a hockey game or entertaining guests.
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Crumbled cornbread is mixed with sausage, oysters, and a mashed sweet potato in this yummy dressing!
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Seven yummy layers of delicious ingredients make up this easy and slightly spicy dip that's great with your favorite tortilla chips.
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Summer on the Mediterranean - or in your own back yard - this fresh, flavorful salad is a wonderful addition to the meal wherever you are!
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A creamy salad made with cauliflower, celery, and hard-cooked eggs looks and tastes like potato salad.
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An easy recipe from Marie's for coleslaw with Asian flavors. You will need Marie's Sesame Ginger Coleslaw Dressing for this.
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An interesting combination of flavors.
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Quick and delicious, this Asian coleslaw is great with burgers, fish, or any Asian-inspired dish. A creamy dressing with peanut butter and rice vinegar brings it all together.