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Why, do you ask, am I making ketchup at home? Well, my beau goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our...
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Take a break from plain mashed potatoes by adding sweet, earthy celery root.
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We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator.
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A reduced fat rendition benefits from plenty of vegetables and a gravy derived from low fat soups.
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The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
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Here's an old-timey hamburger and mixed vegetable soup, made the way Grandma made it (if Grandma had a slow cooker).
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Creamy potato and bacon soup is the perfect comfort food for cold weather evenings. Garnish with green onions!
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Bring the deli to your kitchen with this mouthwatering sandwich.
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
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Use instant lemon pudding mix to make moist poppy seed muffins these muffins using this recipe.
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A recipe for the complex, aromatic Indian spice blend garam masala.
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These Baked Parmesan Zucchini Fries are a healthy, crave-worthy alternative to French fries, and a great easy side dish for practically any dinner. The zesty...