Search Results (11,296 found)
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A light chicken salad with the sweetness of dried cranberries and the crunch of pecans can be served as a sandwich filling or eaten as is. Good immediately; even better if chilled for several hours.
cooking.nytimes.com
This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search The result is a tropical fish stew mellowed by slices of plantain and coconut milk and accompanied by the traditional hot sauce called piri-piri and farofa, the toasted cassava-meal accompaniment Farofa is served all over South America with all kinds of dishes; this version, with caramelized onions adapted from Felipe Amaral in Rio de Janeiro, was my favorite
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Use your day-old cider doughnuts, half-and-half, eggs, and apples to make this decadent cider doughnut bread pudding.
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This stuffed pork chop recipe is filled with a pumpernickel-apple stuffing and served with a cider–apple brandy sauce.
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My favorite Wine Curry for Wine Lover. Made with No water, Just Wine! Bon appetite with Red wine!
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These pickled green tomatoes are the perfect toppers to this Open-Face Steak Sandwich.
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
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Dried apricots and prunes are the heart of this sweet, tapioca-thickened chilled soup spiced with cinnamon and flecked with raisins and currants.
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In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until golden.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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Green grapes are folded into a sweetened cream cheese and sour cream mixture freckled with pecan bits in this fruit salad.
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Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.
Ingredients: green beans, shallot