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This great cereal mix is another version of the favorite crispy cereal party mix that everyone loves!
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This Dundee cake recipe uses candied fruit peel and candied cherries to make a delicious version of a Scottish Christmas favorite.
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Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.
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There are no tomatoes or peppers in this light but filling version of tabbouleh (grain and parsley salad) that uses toasted buckwheat instead of wheat.
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This earthy porcini mushroom fried rice showcases porcinis multiple ways: sautéed, raw, in a dried porcini spice powder, and in a rich aioli. Balsamic-glazed...
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Get Sauteed Wild Mushrooms Recipe from Food Network
cooking.nytimes.com
Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna When you make lasagna, be careful not to use up your ingredients on the first layers You should have enough for three layers here.
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Here's a great way to get a smoky flavor in your greens without using ham hocks. This recipe will work with any type of greens, but you may need to adjust the cooking time.
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Vegetarian "Southern-style" Collard Greens Recipe from Food Network
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Wondering what to do with collard greens? Here's an easy recipe for a simple side dish! Cook collards on the stovetop with onions and garlic — it's an easy, flavorful way to eat your greens.
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Get Sweet Greens with Maple Vinaigrette Recipe from Food Network