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So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
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Get Quick Farmer's Market Pasta Recipe from Food Network
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Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anchovy, Worcestershire, Tabasco, and, irreverently, jarred mayonnaise.
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Get Curried Egg Salad with Pickled Beets Recipe from Food Network
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A whole veal roast stuffed with goat cheese is a great way to feed a group. To give the braising liquid a richer flavor, substitute 1 cup of veal demiglace for 1 cup of the beef stock.
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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
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This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees.
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This flavorful mock tuna salad is made with tempeh soy protein and soy mayonnaise, a real vegetarian treat. Serve it as a salad filling or on fresh greens.
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Give coleslaw a twist by adding grated apples and carrots to the standard green and red cabbage mixture. Tossed with a low fat mayonnaise and sour cream dressing, it's naturally sweet and crunchy.
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Rotini shaped pasta is used in this chicken noodle soup with celery, carrots and an abundance of chicken meat.
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Beef, carrots, potatoes, and celery are seasoned with rosemary and parsley in this simple stovetop beef stew recipe.