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Cabbage leaves are wrapped around a beef and rice mixture, then baked in a sauce made from tomato soup in this old-time favorite.
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This simple potato salad flavored with dill has no eggs.
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Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition of Cheddar cheese, garlic, parsley, onion and water.
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Get Saltfish and Ackee Recipe from Food Network
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Get Grilled Seppioline Recipe from Food Network
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Get Rice Pilaf Recipe from Food Network
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Get Fish Tail Corn Cream Salad Recipe from Food Network
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Chicken, guacamole, onions, and cilantro are layered onto corn tortillas in these quick Mexican street tacos topped with fresh lime juice.
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Get Caribbean-Style Burger with Jerk Ketchup and Beer Battered Onions Recipe from Food Network
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Shredded slow-cooked pork shoulder is served in soft corn tortillas with shredded cabbage, onion, pico de gallo and topped with lime crema.
cooking.nytimes.com
While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
www.chowhound.com
A recipe for a tart, sweet, smoky barbecue sauce that you can slather on your next batch of ribs.