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This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
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This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mashed Parsnips and Celery Root - Pho Poi Recipe from Food Network
Ingredients: parsnips, celery, milk, butter
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A creamy turkey casserole using cream of mushroom soup is a great way to use leftover turkey for weeknight dinner.
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My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New...
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Layers of baby peas, vegetables, a mayonnaise dressing, and mozzarella cheese make up this delightful summer salad that can be eaten right away or chilled.
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With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
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Pork and beans, kidney beans, butter beans, and lima beans mix it up with browned ground beef and bacon in a sweet and tangy sauce for a crowd-pleasing one-dish meal.
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Rubbed with plenty of brown sugar, chile powder, cinnamon, cumin and coffee, these meaty pork ribs get a double dose of smoke while grilling low and slow for five hours.
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Beef short ribs are a highly flavorful cut. This method of cooking makes the meat so tender you won't need a knife. The thick rich sauce is delicious served with mashed potatoes and the carrots that cook with the ribs.
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Get A.1. Orange Barbeque Ribs Recipe from Food Network