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Robust kale makes a colorful and tasty slaw when combined with shredded carrot, red onion, and bacon in a simple citrus dressing.
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This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several changes to make it easier and tastier.
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Red bell peppers are stuffed with a creamy chicken and wild rice filling perfect for weeknights or dinner parties.
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Asian inspired tuna salad with canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar and sesame oil.
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This healthy roasted carrot and parsnip salad is sweet, earthy, and wholly satisfying, with extra color and flavor from grapes, blue cheese, and spiced pecans.
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Oxtails, browned, slow cooked until falling off the bone tender, red wine and stock reduced until coating oxtails with syrupy glaze.
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Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells.
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A light and tangy coleslaw has a small amount of fat so everyone can enjoy it as a side dish, on sandwiches, in wraps, or with burgers.
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This Ethiopian side dish is a mixture of carrot, onion, potato, and cabbage cooked with a variety of seasonings.
cooking.nytimes.com
This recipe is by Steven Stern and takes 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad. Tell us what you think of it at The New York Times - Dining - Food.