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A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread.
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Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.
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This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get SolaReflex Southwestern BBQ Ribs Recipe from Food Network
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A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables.
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This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
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The chicken is marinated in a soy sauce, brown sugar and peanut butter (just to name a few of the ingredients), then grilled or broiled. Delicious.
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These deep-fried crab and cream cheese wontons contain just as much crab meat as cream cheese. They're served with a spicy sweet-and-sour dipping sauce.
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This super quick and easy noodle bowl made with ground beef, ramen noodles, and mixed vegetables is cooked in an Asian-flavored sauce and ready in 20 minutes.
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Use up leftover holiday ham in this rich and creamy soup. Using shortcuts like frozen hash brown potatoes, the soup takes only minutes to prepare and the slow cooker does the rest.
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Korean BBQ ribs are incredibly easy to make and are a tasty filling in lettuce wraps with sticky white rice, perfect for parties and barbeques.