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Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
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For a vegetarian version of the dish, omit the pancetta and fry the sage in 2 tablespoons butter instead. If you can't find fresh pumpkin, substitute butternut squash.
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This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying.
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Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
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Believe it or not the secret to many bean dishes is lard. Red beans are simmered, slowly, with ham hock. Then the beans and meat are processed in a food processor with spices and lard. The beans are reheated and served over rice.
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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A delicious Carne asada recipe calls for marinated grilled flank steak, thinly sliced and stuffed into a tortilla. It doesn't get much better than this one.
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Enjoy the flavors of spring with this simple, elegant salad tossed with chives, tarragon, and a light vinaigrette.
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These are the best biscuits you will ever eat, and they couldn't be simpler to make!
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The name of this salad sums it upboiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldnt usually support such a bold dressing, but here it works.
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Cauliflower and ground flax seeds make a delicious gluten-free pizza crust topped with a creamy coconutmilk and garlic sauce.
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Pork steaks are marinated for a full day before grilling in this traditional German recipe. For another traditional touch, pour some beer over the steaks while grilling. Don't forget to shout, 'Prosit!'