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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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This eggplant and tomato caponata is well-seasoned with cinnamon, allspice, cocoa, powder, and oregano; serve bruschetta-style.
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A saucy Asian-inspired ground turkey mixture is gathered up in lettuce leaves to make these easy wraps.
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This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This savory pie is filled with an Irish stout gravy, loaded with steak, and baked between two flaky pie crusts.
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Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
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An Indian-inspired take on braised cabbage.
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This roast beef and caramelized onion slider recipe combines all the classic steakhouse flavors into one sandwich.
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Get Sausage and Herb Stuffing Recipe from Food Network
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This rich and saucy casserole with summer squash is classic Southern comfort food and a great way to use leftover chicken or turkey.
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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
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A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave!