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A traditional and simple coleslaw has a creamy mayonnaise dressing made with lemon juice, sugar, and horseradish for a sweet and zingy flavor. It goes together quickly because the recipe calls for a bag of ready-made coleslaw mix.
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Get "Second Time Around" Couscous Salad Recipe from Food Network
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This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.
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Quinoa, which is used like a grain but is really a seed, can be found at natural foods stores and many supermarkets.
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This spicy soup is both filling and delicious. It's a good way to sneak some veggies into your diet. Serve with pita bread or chips.
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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.
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Pork chops are cooked in a tangy apple juice sauce, which is then thickened into an irresistible gravy.
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Tofu and tuna blended until smooth and combined with chopped celery, carrots, onion garlic and a hint of cayenne for kick. Served hot or cold.
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Need a little hair of the dog? Mix up chef Marc Meyer's specially blended Bloody Mary.
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This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
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Creamy chicken salad with almonds, Cheddar cheese, and bacon is topped with potato chips and heated into a bubbling hot chicken salad for a new twist.
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Get Ab's B and B's Recipe from Food Network