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A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
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A traditional and simple coleslaw has a creamy mayonnaise dressing made with lemon juice, sugar, and horseradish for a sweet and zingy flavor. It goes together quickly because the recipe calls for a bag of ready-made coleslaw mix.
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Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories. Serve on romaine lettuce, as a crudité dip, or spread on fish before broiling.
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This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
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For some reason or other, this seems to be a favorite of the men in my family.
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This recipe for a side dish of Brussels sprouts with bacon and wine appeals to even those who claim to not like Brussels sprouts.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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Get A. N.'s Slow Shoulder of Lamb Recipe from Food Network
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Tofu and tuna blended until smooth and combined with chopped celery, carrots, onion garlic and a hint of cayenne for kick. Served hot or cold.
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Prepared wontons float in a broth made spicy with the addition of chile-garlic sauce in this soup recipe.
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A no-bake kosher for Passover seven layer cake, with creamy chocolate, and Concord Grape Manischewitz soaked Matzo - you'll be looking forward to the end of the Seder for this one!