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This recipe isn't just a vegetarian burger; these beet, quinoa, and sweet potato burgers highlight all their fresh plant-based ingredients.
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Corned beef and potatoes are cooked in the slow cooker and then browned in the oven creating a caramelized corned beef to serve with cabbage on St. Patrick's Day.
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Recipe was given to me at a party (mid to late 70's), modified it a little, and have passed it on to many people since. This has been our traditional family...
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Beets, turnips and pearl onions drizzled with olive oil, seasoned with rosemary, and roasted until tender.
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Crackers are tossed with tomato, egg and green onion in the quick mayonnaise salad. This is a traditional Southern salad. Best if eaten immediately upon preparing.
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Warm up with a bowl of this savory soup that's loaded with incredible flavor. Caramelized onions simmer with sweet onion soup and beef consommé. It's topped with cheesy garlic Texas toast and is so good you may want to double the recipe because it will be gone in a flash!
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A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
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A refreshing summer coleslaw that blends the flavor of peaches, savoy cabbage, red bell peppers, and pecans.
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Get Braised Chuck Roast Recipe from Food Network
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
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Celery seeds add nice flavor to this tangy oil-free slaw. This mixes up in a jiffy but is better after 4 to 6 hours in the refrigerator to blend flavors. It goes well with fried fish.