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Chopped napa cabbage, crunchy pieces of ramen noodle, and sunflower seed kernels make a unique Asian-type slaw with a sweet and tangy vinegar dressing.
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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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Tangy and salty pickled onions are delicious on your favorite sandwich or burgers.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
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Get Zobo & Meester's Coleslaw Dressing Recipe from Food Network
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Triple sec liqueur adds a hint of sweet orange flavor to a colorful slaw made of red and green cabbage tossed with thinly sliced fennel and topped with a sprinkle of pine nuts.
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This slightly sweetened coleslaw is made with the convenient use of prepared coleslaw mix in a creamy salad dressing with poppy seeds.
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This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!
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This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.
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A jazzed up cranberry sauce with green grapes, mandarin oranges, coconut flakes, walnuts, apples, and a touch of vanilla.
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Sesame oil, teriyaki sauce, and a hint of hoisin sauce flavor these beef tenderloin bites.
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Romaine lettuce holds up well to a light dressing that substitutes plain, nonfat yogurt for most of the oil.