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A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.
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Lemon is the perfect food and in this chopped and marinated cucumber dish, it adds just the right touch. After everything is measured and stirred, the cucumbers are chilled, and four hours later, spooned onto waiting plates.
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Grandma's cucumber and onion salad is tossed in a sweet celery seed dressing and makes a refreshing dish for summertime lunch.
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Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.
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The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
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Get Pork Osso Bucco Recipe from Food Network
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This recipe is by Julia Reed and takes 40 minutes, plus 2-3 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Brined Pork Chops with Soft Parmigiano Polenta Recipe from Food Network