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Get Spiced Mustard Hash Browns Recipe from Food Network
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A tangy dressing with a pleasant bitterness from celery seeds.
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Sherry adds a sweet note to chicken baked in a sour cream sauce and topped with cracker crumbs and an abundance of poppy seeds.
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A simple soak in good-quality beer gives mustard seeds a hoppy kick before they're ground and made into mustard.
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Chicken and rice in a sour cream sauce speckled with poppy seeds and seasoned with dill. Turkey may be substituted for the chicken.
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Transform leftover rice into a quick dish with cashews, peanuts, chile peppers, and lemon juice.
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Onions, cabbage, green peppers, green tomatoes, and seasonings make a terrific topping for hot dogs and macaroni salads. This recipe makes approximately 9 to 12 pints.
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Cucumber slices, onions, peppers and garlic are pickled in an exciting spicy cider vinegar mixture! What a great way to end the summer!
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Brinjal, also known as eggplant, is simmered in a spicy coconut milk broth in this authentic Indian side dish that is vegetarian.
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Corn relish is not difficult to make, and is always a colorful end of summer treat.