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This cold chicken coleslaw salad is wonderful, because you prepare it ahead of time and mix it up just before serving. It's also an easy salad to travel with.
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Persian cucumbers are marinated in rice vinegar, soy sauce, and sesame oil in this Japanese pickled cucumber recipe, a quick and easy dish.
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After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
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Flavored vodkas with a splash of maraschino cherry juice and champagne come together to make a fun and fizzy drink for your next party.
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Light yet tasty, this Mexican soup simmers zucchini and chayote with albondigas, mindblowing meatballs packed with chicken, mint, and rice.
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This recipe makes cheesecake squares with a cake-like consistency using yellow cake mix.
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
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This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
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Homemade beef gravy makes good use of dry onion soup mix in this easy recipe that will whip up a pot of savory sauce in less than an hour.
Ingredients: garlic, water, soup mix, beef, milk, flour
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Sooo easy! This cookie is very malleable, and can be tailored to your families tastes. Try peanut butter, oatmeal, raisins, or chocolate chips as additions.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.