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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Give coleslaw a twist by adding grated apples and carrots to the standard green and red cabbage mixture. Tossed with a low fat mayonnaise and sour cream dressing, it's naturally sweet and crunchy.
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
cooking.nytimes.com
Sweetened, spiced hot tea is sold all over India by chai wallahs, or tea sellers This version, which is adapted from “Street Food of India” by Sephi Bergerson, is made with black tea, fresh ginger, green cardamom pods, milk and sugar Make it your own by adding cinnamon, cloves, pepper, fennel or star anise.
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An Asian inspired dish that combines shredded cabbage with crunchy ramen noodles.
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Here's a great way to use up leftover corned beef from St. Patrick's day or to stretch a little corned beef to feed a crowd. Mashed red potatoes, shredded cabbage, and plenty of butter make it taste oh-so-good.
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Romano beans are similar to green beans and make a great side dish when marinated with garlic, mint, olive oil, and vinegar.
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Hearty liverwurst gets grown up in this pate-like appetizer that 's prepared in the blender. The "frosting " is actually cream cheese and mayonnaise whipped until smooth.
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Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
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A refreshing summer coleslaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans.