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Get Owensboro Barbecued Mutton Recipe from Food Network
Get Owensboro Barbecued Mutton Recipe from Food Network
Ingredients:
mutton, cider vinegar, worcestershire sauce, salt, lemon juice, black pepper, brown sugar, onion salt, garlic powder, msg, allspice, hamburger buns
www.allrecipes.com
Peeled and seeded cucumbers, sliced into thick half moons, are combined with sour cream, dill, and tangy blue cheese to make a cold salad with loads of flavor.
Peeled and seeded cucumbers, sliced into thick half moons, are combined with sour cream, dill, and tangy blue cheese to make a cold salad with loads of flavor.
Ingredients:
cucumbers, salt, white onion, sour cream, white wine vinegar, dill, sugar, white pepper, blue cheese
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Spinach salad with strawberries is a summertime natural. This version adds feta cheese and provides a homemade balsamic vinaigrette.
Spinach salad with strawberries is a summertime natural. This version adds feta cheese and provides a homemade balsamic vinaigrette.
Ingredients:
strawberries, spinach, feta cheese, olive oil, brown sugar, balsamic vinegar, sesame seeds, poppy seeds, paprika
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Lentils are combined with roasted garlic, tomatoes, and plenty of parsley and served with a simple balsamic dressing for a flavorful salad.
Lentils are combined with roasted garlic, tomatoes, and plenty of parsley and served with a simple balsamic dressing for a flavorful salad.
Ingredients:
garlic, olive oil, brown lentils, water, tomatoes, parsley, green onions, balsamic vinegar
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Get Cranberry-Ginger Five-Spice Chutney Recipe from Food Network
Get Cranberry-Ginger Five-Spice Chutney Recipe from Food Network
Ingredients:
coconut oil, panch phoron, cranberries, brown sugar, white vinegar, ginger, chili powder
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Get Cheryl's Cole Slaw Recipe from Food Network
Get Cheryl's Cole Slaw Recipe from Food Network
Ingredients:
cabbage, onion, red bell pepper, black pepper, salt, celery seed, apple cider vinegar, carrots, mayonnaise, sugar
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Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.
Colorful pieces of dried fruit stud this warm barley salad, which goes savory with a honey mustard dressing. Feel free to use whatever mix of dried fruit you have on hand in your cupboard.
Ingredients:
pearl barley, apricots, raisins, cranberries, almonds, olive oil, red onion, dijon mustard, honey, cider vinegar, salt
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Red potatoes grilled or baked with Vidalia onions, and seasoned with rosemary.
Red potatoes grilled or baked with Vidalia onions, and seasoned with rosemary.
Ingredients:
olive oil, balsamic vinegar, garlic salt, rosemary, black pepper, onions, carrots, potatoes
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Get Lady Causey's Overnight Cabbage Slaw Recipe from Food Network
Get Lady Causey's Overnight Cabbage Slaw Recipe from Food Network
Ingredients:
cabbage, onion, bell pepper, carrots, sugar, vinegar, vegetable oil, celery seed, dry mustard, salt, black pepper
www.allrecipes.com
This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
This refreshingly tangy bowl of the Spanish classic was inspired by a trip to Toledo, Spain.
Ingredients:
green bell pepper, cucumber, cloves, olive oil, crusty bread, tomatoes, salt, cayenne pepper, balsamic vinegar
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Get Pigs in a Blanket with Curried "Ketchup" Recipe from Food Network
Get Pigs in a Blanket with Curried "Ketchup" Recipe from Food Network
Ingredients:
puff pastry, beef, heavy cream, poppy seeds, cherry tomatoes, red wine vinegar, sugar, curry powder, salt, pepper
cooking.nytimes.com
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad