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Mushrooms, potatoes, and tender pork chops are slow cooked in a creamy, oniony sauce in this comforting one-pot meal.
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Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.
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Get Grilled Abalone Steak and Fruit Skewers Recipe from Food Network
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This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. I've also substituted frozen shrimp for canned on occasion, depending on availability.
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This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry.
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Get White Chocolate Confetti Christmas Cookies Recipe from Food Network
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Get Pork Tenderloin Steaks with Wilted Cabbage and Apples Recipe from Food Network
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This is a great summer pasta salad for barbeques and more. It has a slightly sweet, creamy dressing, and is loaded with chicken, cashews, and crunchy veggies.
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Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.
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One bite of this poke cake will have you screaming "Margarit-yeah!"
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This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Graveyard cake -- a pumpkin spice cake with bleeding chocolate glaze -- is the pumpkin pie of a spectral Halloween menu.