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Oh, we know: You’ve got a meat loaf recipe already, but you can never have too many.
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Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
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Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs.
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These easy Irish soda bread muffins are flecked with caraway seeds and raisins.
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This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island
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This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!
Ingredients: beets, sugar, salt, white vinegar, cloves
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A light bow-tie pasta salad with ranch dressing and cucumber has only four ingredients. Mix it up, let it sit for at least an hour, and serve nice and cold.
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Get Easter Bonnet, Part Two Recipe from Food Network
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You'd never guess the genius way we used a package of Oreos.
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Get Peach Party Punch Recipe from Food Network
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Japchae, a traditional Korean dish, made with sweet potato noodles, beef, and vegetables stir-fried in a sesame oil-based sauce is a delicious and colorful meal.