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Dill pickles are fermented in brine with fresh dill, garlic and peppercorns. This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
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A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.
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These are addictively delicious. Spicy and sinful. Best if served with melted nacho cheese sauce.
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This fish curry recipe works well with catfish, tilapia, or orange roughy. As with all Indian dishes, feel free to adjust the spices to your tastes.
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This is a Chinese restaurant-style egg drop soup, thickened with tapioca for a light, clear broth, with ribbons of egg. Chopped green onion and a little optional sesame oil and white pepper give it an extra finish.
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Condensed cream of potato soup is used as the base for this broccoli soup with onion and cheddar cheese.
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Give scrambled eggs some savory add-ins with this tasty combination from Down Under. Sauteed onions and bell pepper, mushrooms, and bacon are stirred into beaten eggs along with grated cheese and diced tomatoes.
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This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!
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AvocaDON'T eat plain old pesto ever again.
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There's orange juice in the vinaigrette and mandarin oranges in the Romaine salad. Top with slivered almonds.
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Simple and quick seafood soup!
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Here's an impressive, yet simple recipe. The sauce easily comes together in the same pan used for the chicken, picking up all the lovely chicken-y bits left from the sautéing.