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Whole wheat shell pasta, jicama, corn, peppers, black beans, and chicken breast meat combine with tangy barbeque dressing for a big, colorful pasta salad.
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A variety of cheeses and herbs are rolled into balls and coated in pine nuts for a Greek-inspired cheese ball perfect for Christmas parties.
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An easy-to-make marinade enhances broiled salmon with the sweet-spicy flavors of brown sugar, soy sauce, olive oil, lemon juice, red pepper flakes, garlic and onion powders, and fresh cilantro.
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Inspired by the caraway, fennel, and herb-rubbed split chickens sold in Bavarian beer gardens, this German-style roast chicken is best served with fried potatoes or spaetzle, a nice garden salad, and Weiss beer.
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Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy.
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Ranch dressing is quick and easy to make at home. Just combine mayonnaise, sour cream, buttermilk, and herbs for a thick and creamy salad topping.
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This easy version of stroganoff is delicious!
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Get Tony's Smoked Beef Brisket Recipe from Food Network
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This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
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A restaurant-worthy appetizer stuffed with cream cheese, garlic, Parmesan cheese, and a hint of heat.
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This recipe is by Amanda Hesser and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.