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Green peas and water chestnuts combine with a vinaigrette dressing for a crunchy colorful salad that is perfect for picnics or lunch.
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White wine, Emmentaler, and Gruyère melted together into a delicious hot dip.
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Dark beer, dry mustard, and garlic flavor this braised corned beef with potatoes and cabbage.
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Egg, Cheddar cheese, tomato, and lettuce are seasoned with Cajun seasoning in this Cajun fried egg sandwich recipe.
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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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Ground beef and onion simmer in a sauce made with mustard, ketchup, barbeque sauce, vinegar, and sugar in this baseball concession stand favorite.
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Delicious sole dredged in an egg and mustard mixture, then potato flakes; pan fried to a golden brown. Serve with lemon wedges and tartar sauce.
Ingredients: egg, yellow mustard, salt, potato, oil, sole
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Save a few bucks by making your own dry rub for pork from items you likely already have in your spice cabinet plus ground dried chipotle pepper.
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A delicious, mildly spicy salad that's very healthy as well. A nice crunchy twist on UNsprouted lentil salads!
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
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Get Round 2 Recipes -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions Recipe from Food Network