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If you substitute oil for the butter, you'll have a vegan dish that won't leave you wondering what's missing.
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A leftover Easter ham bone turns into a hearty soup with potatoes, cabbage, celery. A bit of light cream adds a rich texture to this easy meal.
cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Tangy, creamy, and spicy, this buffalo chicken dip is made healthier by using reduced-fat dairy ingredients. Try serving with celery sticks and multi-grain crackers, for an even tastier treat.
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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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Browned round steak is tossed in a slow cooker with vegetables, seasonings, and tomato juice and cooked until the meat is tender.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Turkey Bolognese Recipe from Food Network
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
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Pork and turkey flavored with a little molasses,Worcestershire sauce, parsley, and vegetables.
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Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.