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It's easy to use your food processor to whip up a zingy salsa made from black and green olives, white onions, and green chiles.
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Perfect for soups and stews, this slow-cooked bone broth is made with roasted chicken bones and unpeeled vegetables, resulting in a much deeper flavor and darker color.
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Put leftover turkey to good use with this recipe for turkey stock.
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These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
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Get Fermented Dill Pickles Recipe from Food Network
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Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
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This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
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These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish.
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These crunchy lettuce-wrapped appetizers are packed with fried rice vermicelli fritters, crispy roasted Peking duck, and Chinese mushrooms.
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This recipe is and outstanding way to use acorn squash both for the homemade gnocchi and the delicious Parmesan-sage sauce.