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An easy, 5-ingredient recipe for coleslaw from a famous Kansas restaurant doesn't need mayonnaise. Make the slaw ahead of time and let it chill for several hours before serving. It's great for a potluck.
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My mom has been making this basic sloppy joe recipe for so long that when I asked her how she made them, she had to make a batch to be sure of the measurements. These are no fancy joes - nothing but lots of sloppy, zesty mess! Beef may be used instead of turkey. Perfect for potluck or game day.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You can make your deviled eggs a hit at your next party or potluck by using cream cheese for delicious flavor and texture.
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This easy and creamy coleslaw dressing is a breeze to make and much better than store-bought dressing!
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Hard boiled eggs are left for several days to pickle in balsamic vinegar flavored with onion and garlic. These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!
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A new twist on a classic vegetable. Sweet potatoes don't have to be just for the holidays. This elegant dish has them topped with seasoned feta cheese and a balsamic drizzle.
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Arugula and prosciutto or Parma ham are drizzled with balsamic vinegar and olive oil in this easy, elegant salad.
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Impress your family and friends by making classic pickled eggs in your own kitchen.
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A simple orange juice, balsamic vinegar and ginger mixture is all it takes to transform salmon into a gourmet extravaganza!
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Stewing the collard greens a few hours ahead of time allows their flavor to deepen.