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Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything. This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
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Get Breaded Pork Chops with Vinegar - Chuletas con Vinagre Recipe from Food Network
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Brown sugar custard layered with bananas and peanuts -- homemade goodness.
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Get Spicy Kielbasa Dog with Stout Onions Recipe from Food Network
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Get Saffron Rice Salad Recipe from Food Network
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This nacho cheese sauce is perfect for your next party or game day get-together. Three kinds of cheese are melted into a thick and creamy white sauce. Spice it up as much or little as you like!
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Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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There may never be a better book title than “Aristocrat in Burlap,” a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today’s $2.7 billion industry The large size of Idaho potatoes — often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water — is the source of the mystique The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else
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This Polish kielbasa sausage, cabbage, and potato skillet dinner is perfect for camping or an easy weeknight meal that feeds a crowd.
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Brussels sprouts are cooked in a flavorful teriyaki sauce that will convert all people to loving Brussels sprouts.
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This toasted pinenut hummus is made with plenty of lemon juice and garlic, with just a hint of tahini for richness.