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This recipe is by Barbara Kafka and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Small cooked shrimp, celery, tomato, and macaroni combine with Italian salad dressing and mayonnaise for a flavor-packed but light pasta salad.
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Creamed corn, bacon and evaporated milk are the key ingredients in this easy chowder.
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A new twist to vegetable soup is a tasty choice for an autumn day - enjoy a bowl while watching the leaves fall.
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This easy to make turkey is great for beginners, but experts will find it equally delicious. Adjust the cooking time for different sized birds.
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This potato salad is great for those who like a lot of eggs in their salad. It comes out great at every event I bring it to.
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A tart lemon-buttermilk dressing heavy with dill coats chicken, celery and lemon penne pasta. This dish serves a capacity crowd, making it perfect for the church picnic.
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This is a hearty soup made with ham, barley and shredded cabbage cooked in chicken broth.
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Though a simple recipe, these deviled eggs are delicious and easy to make for large gatherings.
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Get Uncle Vincent's Christmas Eve Baccala Recipe from Food Network
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These hush puppies are made from a simple batter with a hint of celery and garlic. They are quick and easy and ready in less than 30 minutes.