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Get Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe from Food Network
cooking.nytimes.com
This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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Roast beef simmered with Italian-style spices, pepperoncini and beef broth for a tasty sandwich.
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Try this great appetizer recipe for smoked sausages in a tasty sauce.
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
cooking.nytimes.com
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly You can prepare the masa ahead, and freeze it for up to several months Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months
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Serve these oyster crackers seasoned with dill weed, garlic powder and packaged ranch dressing as a snack, or as a garnish for soup or chowder.
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Angel food cake layered with vanilla pudding, bananas, strawberries and whipped topping for an attractive chilled dessert.
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This grilled chicken recipe has a sweet and smoky barbecue sauce made from nectarines and chipotles in adobo sauce.
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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 fruity cupcake is sure to please all taste buds. Made with applesauce instead of oil, you lose calories but not flavor or moisture.