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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.
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Pork chops are cooked in a tangy apple juice sauce, which is then thickened into an irresistible gravy.
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This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
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Need a little hair of the dog? Mix up chef Marc Meyer's specially blended Bloody Mary.
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Tofu and tuna blended until smooth and combined with chopped celery, carrots, onion garlic and a hint of cayenne for kick. Served hot or cold.
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Creamy chicken salad with almonds, Cheddar cheese, and bacon is topped with potato chips and heated into a bubbling hot chicken salad for a new twist.
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Get Ab's B and B's Recipe from Food Network
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Your hot dogs deserve the best, and this is it! Homemade relish is sweet, tangy, and tastes like childhood.
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A real tasty dish, there are seldom any leftovers with this ground beef and noodle casserole.
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Rivals (a crumb-sized egg noodle) and hard boiled eggs complete this Pennsylvania Dutch recipe for chicken soup with celery and corn fresh off the cob.
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This creamy potato dish sidles up nicely to beef, poultry or pork. The corn flake topping adds crunch, while the chopped parsley provides color.
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A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour.