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Our country's birthday on the Fourth of July is traditionally celebrated with parades, American flags waving in the breeze, fireworks exploding in summery skies, and picnics under cool shade trees. Of course, the picnic has almost always included potato salad, often this creamy old-time version.
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This time of the year there is so much fresh fruit it is easy to put some of it up. That is what my Mother always called it, putting it up. Today they are called...
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Your taste buds will thrill to this exciting blend of sweet and sour. Grilled chicken never tasted better or more juicy!
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If you like your deviled eggs sweet and tangy, this one is for you. A hint of onion and garlic add savory flavors.
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In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives.
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Make a big batch of cabbage slaw, spoon into plastic bags, and freeze in big batches so all you have to do is thaw and add mayonnaise for the perfect 'freezer slaw'.
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A whole chicken, flour-coated and browned, then baked with a dark roux gravy and sauteed onion.
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Get Radicchio Slaw Recipe from Food Network
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A vegetarian version of the traditional salad, tossed with almonds and mushrooms.
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Pineapple juice sweetens lemon-flavored rum and sour apple schnapps in this Asian-accented version of the Cuban classic. Serve over ice with a mint-sprig garnish for a refreshing summertime treat.
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Authentic Jamaican rice. This adds a sweet, vegetarian complement to spicy dishes!
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This delicious and creamy oatmeal is slow-cooked overnight with apples, cinnamon, cranberries, almonds, and pecans.