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Pie crust pastries filled with potato, onion, rutabaga and pork, then buttered and baked to a golden finish. Very easy to make. These freeze really well for a quick lunch. Use diced beef instead of pork, if desired.
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This recipe is by Mark Bittman and takes About 1.5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes. This Cabbage Orange Salad is one of...
cooking.nytimes.com
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice The concoction is also perfect in place of butter on bread and toast.
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Use a blender to whip up this frothy pumpkin spice-flavored latte made with double-strength brewed coffee, milk, sugar, vanilla extract, and pumpkin pie spice.
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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This chicken salad recipe includes grapes, apples, and red onion creating a fruity and savory sandwich filling.
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Korean potato salad is made with Korean mayonnaise spiced with gochujang, sesame oil and ginger. It's creamy, tangy, and savory with a hint of sweetness.
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Every Thanksgiving I give these pie treats out to friends and neighbors as thankful gifts! Everyone always complements me on the taste, and many didn't even realize...
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A tangy cabbage slaw, made with ketchup for color and crushed red pepper flakes for heat, makes a nice side for your pulled pork or barbecued meats.
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An easy crustless quiche recipe. You'll need bacon, cremini mushrooms, shallots, Parmesan, Gruyère, parsley, and chives.
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An unbeatable blend of Pinot Blanc, Lillet, and apple juice.