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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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An adaptation of the classic mix of herbs and spices.
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This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Lebkuchens, a classic German Christmas cookie, are given a Polish twist in this old family recipe, with lots of honey for a chewy texture.
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A beautiful accompaniment for a summer BBQ. A recipe from my blog: http://putaforkinit.wordpress.com/ There’s a fabulous dish my grandmother used to prepare...
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Get German Chocolate Cake With Coconut-Pecan Cajeta Frosting Recipe from Food Network
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The sauce is good on just about anything from pork, chicken, and seafood.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.
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Lovers of chicken livers will find this dish a treat, and we think even those who are skeptical will fall for these morsels with their crisp coating and subtle cheese flavor.
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Get "Biscuits and Gravy" - Orange-Ginger Biscuits with Scallion-Pork Sausage Gravy, Sesame Mustard Greens and Soy-Glazed Bacon Recipe from Food Network
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Take your basic Caesar salad to the next level.
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Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.