Search Results (861 found)
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Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
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Toasted English muffins are spread with a layer of peanut butter, then topped with sliced apple and drizzled with a sweet cinnamon glaze.
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A fruity, tangy ham glaze recipe made with hot English mustard, orange marmalade, honey, and apricot jam is a cinch to put together, and it will dress up your baked ham with extra flavor and shine.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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This light and refreshing salad is sure to be a crowd pleaser, and is perfect for serving at any springtime gathering.
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Split peas are simmered with pork belly in a white wine and vegetable broth for a flavorful and warm soup for a cold evening.
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Hearty split-pea soup is made with a nice big ham bone to add flavor.
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.
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A scrumptious olive and cheese mixture melted on English muffins.
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German chocolate poke cake topped with caramel sauce, whipped topping, and toffee bits explains the name of this decadent dessert.
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Steeped and strained butterfly pea flowers turn this sweet lemonade a pretty violet color--perfect for spring entertaining!
Ingredients: water, sugar, pea, ice, lemon juice
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"Come March, it's no longer possible to be inspired by root vegetables," says chef Mike Lata of Fig in Charleston, South Carolina. "Youve done everything you can."