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Don't let their mini size fool you, these slow-cooker party meatballs are packed with flavor.
www.allrecipes.com
Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
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This is a twist on the regular vodka sour, I add a shot of cherry grenadine to make it special!
Ingredients: vodka, sour mix, grenadine syrup
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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Sirloin roast seasoned with salt, pepper, paprika and garlic, slow cooked in beef stock over Yukon Gold potatoes, onions and carrots.
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
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Get Buttery Manhattan Recipe from Food Network
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Comforting, classic, and delicious, this chicken and dumplings stew is made easy by using Bisquick(R) mix.
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Get One Pan Chili Chicken Recipe from Food Network
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Whip up this quick tartar sauce with common ingredients when you're in a hurry.
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Using ranch dressing as the base for this salad with potatoes, carrots, peas, pickles, onion, and ham makes for a fantastic twist to traditional potato salad.