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Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato.
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Cashews and crumbled bacon make the crunch in this wonderful salad. If you make it in the summer and have fresh-from-the-garden peas, great, but frozen peas are super too. Peas, celery and chopped green scallions are folded into sour cream and then topped with the cashews and the bacon.
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Salads are a summertime staple. This recipe mixes cabbage, crab, celery, radish, and olives, and goes well with your favorite vinaigrette.
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This simple potato salad flavored with dill has no eggs.
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Here's an old-timey hamburger and mixed vegetable soup, made the way Grandma made it (if Grandma had a slow cooker).
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Get Orange-Glazed Shortribs with Kimchi Slaw Recipe from Food Network
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After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works
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Get United Tates of America Recipe from Food Network
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You can double or triple this recipe and make enough for a crowd of hungry friends. The creamy mayonnaise dressing has sour cream, sweet pickle juice and mustard stirred in.
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Chicken and vegetables are sandwiched between two layers of stuffing for a hearty big meal.
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This unique recipe packs the flavors of Buffalo wings into a bite-size meatball with Frank's® RedHot® Sauce and ground chicken.
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Stuff your favorite bird with giblets cooked in butter and celery and onion tossed with day old bread.