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This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The Dunkadelic Spicy Ketchup Sauce (mild) is a great "dunking-sauce" for fried buffalo wings, chicken tenders, or french fries. The Dunkadelic Spicy Ketchup Sauce...
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Miniature versions are always better than the original.
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Seasoned boneless pork chops are served with a creamy shallot and mustard sauce creating a quick weeknight dinner. Serve with a nice green salad.
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A classic red cabbage coleslaw recipe.
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Have this bloody mary mix on hand for Sunday morning brunch beverages as a better option than the store-bought variety.
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Pork chops marinate in a sweet-savory sauce and are grilled with autumn leaves in the charcoals creating smoked pork chops perfect for the fall.
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Get 2-for-Tea Individual Yorkshire Puddings with Rare Roast Beef Recipe from Food Network
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Call it sushi in salad form. The overall effect is pretty close to that of the Japanese specialty, even though the rice is arborio (short-grain, but not sushi rice), the salmon is smoked (not raw), and the spicy kick comes from horseradish (not wasabi).
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.
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Get Smoked Salmon Dip Recipe from Food Network
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.