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When it's time to impress, turn to this indulgent benedict made with Jones breakfast sausage, creamy avocados and an incredible white Cheddar hollandaise.
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Fresh sardines are fried to a crispy golden brown, and drizzled with a garlic and white wine vinaigrette then topped off with a sprinkling of fresh mint leaves. Serve this appetizer with a good white wine.
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This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Ingredients: beets, sugar, salt, white vinegar, cloves
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This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty wrap is based on something I've ordered lots of timesa tasty, cold peach-chicken salad.
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Get Pickled Grapes Recipe from Food Network
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This tartar sauce replaces pickles with fresh cucumbers, onion, and garlic.
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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Tangy homemade teriyaki sauce perfectly complements rich ribeye steaks. Colorful vegetable fried rice makes a wonderful accompaniment.
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A staple in the Middle East, pickled turnips - dyed pink with beets - are the perfect addition to many dishes or wonderful on their own.
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Recipe for White Bean Salad with Tomatoes and Crisped Sage, as seen in the June 2007 issue of 'O, The Oprah Magazine.'
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This is a great version of the traditional mustard based bbq sauce. Most sauces are ketchup based, but in the South we prefer the mustard variation. You oughta try it at least once.