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My mother-in-law gave me this recipe over twenty four years ago. I use it frequently and someone always asks for it. A mixture of tangy ingredients, onion and brown sugar creates one tasty sauce! This will keep in the fridge for several weeks.
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
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Get Dragon's Blood Punch (non-alcoholic) Recipe from Food Network
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Wonderful tasting coffee liqueur, great with cream, milk, coffee or over ice cream.
cooking.nytimes.com
When it comes to short ribs, you have choices Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother’s time-honored brisket recipe Bone-in short ribs require a very large pot and are somewhat more awkward to plate
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When you're in a hurry or need to get dinner on the table, whip up these quick and easy fish cakes made with salmon and tuna.
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I first made this punch for a wedding 25 years ago. I found a recipe for a peach punch but didn't care for it. This is my adaptation that actually tastes good. This is nice with a ring of ice with fruit or edible flowers frozen into it. Garnish with fruit or mint leaves.
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Get Sticky Glazed Chicken Thighs in Butter Lettuce Recipe from Food Network
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Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
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Get "French" Dressing and Iceberg Lettuce Chopped Salad Recipe from Food Network