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Two moist layers banana cake with a light and fluffy banana cream in between.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This red cabbage recipe with bacon is a German and Austrian sweet-and-sour staple served with pork chops, spätzle, or sausage.
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This potato salad, filled with green and black olives, chopped pickles, and hard-cooked eggs, makes enough for 30 to 40 people (but the recipe also includes directions for a smaller batch)!
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Fill up on fresh fish and low-carb sides.
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This recipe for a patty melt sandwich has a thin burger patty covered with melted Swiss cheese, caramelized onions, and griddled slices of rye bread.
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Hot dogs topped with homemade Coney sauce, shredded cheese, and onions are always a hit with adults and kids alike.
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Kotlety are traditional Polish pan-fried meat patties. This quick and simple version is made with ground beef.
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This recipe came from my grandmother, who used peas in her version. This cold macaroni salad will be your family's new favorite!
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Orzo, the ricelike pasta, is lightly flavored with lemon, then stirred into cooked sweet onion, zucchini, and yellow squash for a colorful side dish that's quick and light.
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This green bean casserole recipe has all the flavor of the classic dish but is made from scratch.
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Get Guido Burger Recipe from Food Network