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This is one of the more famous sandwiches straight out of the island of Cuba. This recipe came from my uncle who used to work at a restaurant in Pinar del Rio, Cuba and now works at a Cuban cafeteria here in Miami. This sandwich is best served with fried plantain chips and a cold mamey milkshake!
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This simple vegetable side dish goes perfectly with any summer meal.
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Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
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Everyone will eat and enjoy their vegetables when this casserole is served.  You can use your favorite frozen vegetable mixture to suit your family's tastes. And it's ready in under 45 minutes.
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A blend of Cheddar and Parmesan cheeses is spread over lightly toasted French bread. The bread is finished off on the grill.
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Shredded red cabbage is marinated overnight in a vinaigrette and tossed with crumbled bacon, cauliflower florets and a can of French fried onions before serving.
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I made this recipe from scratch. I did a little research, took some notes, ate pretzels for a week, and came up with this soft, chewy, salty pretzel recipe...
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Even people who usually don't like coleslaw will enjoy this version full of dried cranberries and toasted almonds in a sweet honey-Dijon mustard dressing.
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Get Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette Recipe from Food Network
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Get Salad Nicoise with Seared Tuna Recipe from Food Network