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This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it's not too sloppy. For best results refrigerate over night to allow flavors to marry.
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Get Ham Salad in Endive Cups Recipe from Food Network
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This sauce has an authentic flavor and is easy to make. You don't need any exotic ingredients. This is made with sour cream.
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This pureed soup of carrot with a hint of dill would make an elegant first course at a Thanksgiving feast or any other special occasion.
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After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
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This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
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Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
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This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.
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Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
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This roasted kale and chickpea salad gets an extra crunch from toasted walnuts and is a quick and easy lunch or dinner.
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This recipe yields a chewy granola bar versatile enough to be adapted to your personal tastes or dietary need.
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Black beans, flax meal, and liquid smoke make these veggie burgers a flavorful substitute for hamburgers on the grill. Serve on buns with your favorite condiments.