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This recipe incorporates acorn squash into mashed potatoes for a golden hue and a nutty sweetness, brightened with hints of mustard and dill.
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A sweet-chili sauce and honey mustard marinade creates a great twist on an old favorite. The crunch of panko bread crumbs makes a great combo.
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This zesty spread is a holiday hit! It's easy to make and tastes even better the day after you make it. Serve with crackers or slices of baguette. This spread is zippy, so if you don't like spice, reduce cayenne and dry mustard by half.
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Freshly made onion juice is the family secret to this old recipe for a sweet and tangy poppyseed salad dressing that's ready in just a few minutes.
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This is the BEST I have ever tasted, but not for the fat conscious.
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This leftover meatloaf sandwich has a grilled cheese twist: it has both warm melted cheese inside, and crisped Cheddar cheese on the outside.
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Crisp water chestnuts and tangy sweet relish give an unexpected crunch to this tasty egg salad. Serve on thick slices of bread, or as a spread for crackers.
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Maple apple bourbon glaze is a tangy accompaniment to chicken or pork and is perfect of holiday dinners.
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These chicken nuggets get their outer crunch from a crushed-pretzel coating. The sweet-hot marinade they're rolled in doubles as a dipping sauce. A great appetizer!
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This recipe comes from Robert Estep of East Haddam, Connecticut.
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Pork tenderloin gets a vinaigrette of orange juice and garlic. Sautéed spinach, for a side dish, is ready after a flash in the pan.
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Chicken & waffle lovers will flip for these sweet and salty tenders.