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A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables.
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef.
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Orzo pasta and ground lamb mix with tomatoes and spinach for a delicious filling in this stuffed pepper recipe.
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This is a crunchy, wonderfully satisfying salad that is fabulous with grilled chicken, leftover from yesterday 's barbecue. The dressing is sweet and sour, mingling brown sugar with soy sauce and rice wine vinegar. Fried rice noodles add the crunch. Serves six.
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Get Sheik Babani Recipe from Food Network
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This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
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Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.
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Impress your family on Christmas or your mom on Mother's day with this make-ahead wine and cheese strata bubbling with eggs, cheese, and a hint of wine.
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This creamy potato chowder made with two kinds of corn, milk, and imitation crab sticks is a comforting dish your kids will fall for.
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This creamy meatball sub casserole has a layer of bread, a layer of seasoned creamy cheese, and meatball spaghetti sauce that is all baked together for the ultimate crowd-pleaser.
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Not your typical zucchini quiche. This fantastic medley of fresh veggies may be served either hot or cold. You can even cut it into small pieces and serve as finger food!