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Grated cucumbers and onions are boiled in a seasoned vinegar mixture making a nice tangy relish perfect with beef or on a sandwich.
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Fried fish filets in a spicy beer batter with lots of paprika and garlic powder.
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Slow-cooker soup with ground beef, cabbage, kidney beans, and tomatoes. Great for a crowd, or to be enjoyed again as leftovers. Makes a lot!
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You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.
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Whole wheat linguine is tossed with thin pieces of ham, toasted walnuts, and shallots, then sprinkled with freshly shredded Parmesan cheese and parsley in this easy pasta skillet that's great the day after a big ham dinner.
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You will never want to buy fries anywhere else after you see how easy and delicious they come out baked at home!
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Fresh salmon, broiled in a sharp, snappy herb butter sauce, truly melts in your mouth.
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This quick and easy avocado chicken salad replaces mayonnaise with nonfat Greek yogurt and gets a kick from jalapeno peppers.
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Half of the blanched broccoli in this recipe is pureed and added to a creamy broth, while the other half is roughly chopped and folded into the soup base with a dash of nutmeg. Serve garnished with grated cheddar cheese.
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Beef stewing meat is cooked with mustard, vinegar, ketchup, Worcestershire sauce, and sugar among the braising ingredients. Serve over rice or noodles.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The late Armenian cookbook author Arto der Haroutunian, who taught Paula Wolfert this dish, caramelized cauliflower on the stove before baking it with eastern Mediterranean flavorings: chopped tomatoes, plumped raisins, and Marash red pepper flakes.