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Vegan totchos are so good! Crispy tots topped with veggie ground "meat," black olives, and vegan cheese and broiled into melty deliciousness.
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Fried pickle dogs are for anyone who loves cukes on their franks; breaded in cornmeal and then fried crisp, this topping will be a favorite.
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This sour cream coffee cake recipe has a nut and cinnamon layer running through the cake and is so easy to bake for a Sunday brunch.
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This dish is easy, tangy and terrific. The sweet and sour tastes come with a twist, using fruit preserves instead of the usual fare. Great served with rice.
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A rich, long-simmered homemade beef stock is the base of this cabbage soup. It's an Ashkenazi Jewish recipe that is flavored with sweet paprika and fresh dill.
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This is a slow-cooker recipe for meatballs made of ground beef combined with onion and egg. They are simmered for 4 to 5 hours with chili sauce, grape jelly, and lemon juice.
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This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert. I highly recommend that you use a high quality sour cream-it really does make the difference.
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This is a quick sweet-and-sour sauce you can serve over meat, vegetables, rice, pasta, or any combination thereof!
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Light, moist, and easy to prepare, this sour cream pound cake loaf has a delicious lemon zing to take it to the next level.
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Carrots and red and green bell peppers add lots of color to this classic sweet pineapple and sour soy-vinegar chicken stir fry with just a whiff of ginger.
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Instead of sour cream, this recipe uses cream of mushroom soup, white wine, flour, and beef broth. Serve with Worcestershire (to add a little zing) over rice or buttered egg noodles.
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For this luscious pie, crushed pineapple, vanilla pudding mix, sour cream and sugar are stirred together and poured into a prepared crust. Chill for a few hours and decorate with candied ginger and whipped cream.