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Ground beef and onion simmer in a sauce made with mustard, ketchup, barbeque sauce, vinegar, and sugar in this baseball concession stand favorite.
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Delicious sole dredged in an egg and mustard mixture, then potato flakes; pan fried to a golden brown. Serve with lemon wedges and tartar sauce.
Ingredients: egg, yellow mustard, salt, potato, oil, sole
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Get Lady Causey's Overnight Cabbage Slaw Recipe from Food Network
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Get Grilled Chicken with Alabama White BBQ Sauce Recipe from Food Network
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Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think its delicious on sautéed and grilled foods as well.
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Get Pumpkin Spice-Rubbed Pork Loin Recipe from Food Network
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This hot potato salad in casserole form has a creamy mayonnaise dressing with bits of bacon and celery throughout. The melted Cheddar cheese makes this dish a crowd pleaser.
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Our country's birthday on the Fourth of July is traditionally celebrated with parades, American flags waving in the breeze, fireworks exploding in summery skies, and picnics under cool shade trees. Of course, the picnic has almost always included potato salad, often this creamy old-time version.
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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.
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Cool mixed greens topped with hot grilled chicken, carrots, and shiitake mushrooms make a great light meal. You can also let the grilled vegetables and chicken cool and serve them at room temperature.