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Boneless, skinless chicken breasts are pounded thin, coated with a three-mustard mixture, dredged in crushed pretzels, and baked until golden brown. The cutlets are served with a sweet and tangy honey-mustard sauce.
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Make up a big batch of pre-mixed coleslaw dressing the next time you are serving an army. This easy recipe for sweet and tangy dressing makes 6 cups. It keeps well in the refrigerator for several weeks.
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Keep these around with some vodka for an instant cocktail hour.
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If you just like making your own, or if you don't want to run to the store, just whip up this dry onion soup mix substitute. You probably have most of the ingredients already. The recipe makes a substitute for a 1-ounce envelope of purchased mix.
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Here's a twist on your usual Bloody Mary. This recipe makes 4 drinks to share with your brunch buddies. Prepare them the night before serving for optimum flavor.
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Lighten your traditional cream of celery soup recipe with this version made with fresh celery, nonfat milk, and potato flakes.
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
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Get Dill Pickles Recipe from Food Network
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These juicy burgers use simple ingredients and are prepared in an air fryer for a quick and easy weeknight meal.
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Get Italian Tuna Salad Recipe from Food Network
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Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
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Get Summer Squash Relish Recipe from Food Network