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A classic condiment for topping gefilte fish, from "The Jewish Festival Cookbook."
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These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes.
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Get Kale Slaw Recipe from Food Network
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Get Fried Clams and Oysters Recipe from Food Network
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This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.
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A wonderful unexpected blend of fresh apples, onions, peppers, and beans, with a great dressing to toss in some zing!
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Get Fried Provolone with Italian Salsa Recipe from Food Network
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This virgin Pimm's Cup cocktail recipe is made with infused nonalcoholic white and red wines to replace the gin and Pimm's.
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Get Sausage-and-Pepper Skewers Recipe from Food Network
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Chicken is coated with a tasty homemade spice medley and tossed with bell peppers, tomatoes, and onion to make quick and easy baked fajitas.
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Get Black Bean Burgers Recipe from Food Network
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This is a simple yet tangy recipe for a traditional green bean, wax bean and kidney bean salad.