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Grains, legumes, and vegetables - this dish has it all!
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This comforting cabbage side dish is cheesy and creamy. It's sure to be a crowd-pleaser at your next gathering.
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A creamy, crunchy salad. I use imitation crab in this, but it also works well with lobster, real crab, and shrimp.
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A creamy yogurt and sour cream dressing is perfect for this salad, especially after a bit of curry powder is swirled in. The water chestnuts add a nice crunchiness to the honeydew melon, grapes and moist chicken. Serves ten.
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Cooked vegetables and cheddar cheese are added to a roux-thickened milk base in this comforting soup.
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and turkey flavored with a little molasses,Worcestershire sauce, parsley, and vegetables.
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Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.