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Use store-bought wonton wrappers to whip up a batch of these potato and cheese-filled pierogi. Served with an onion and bacon sauce, they make a filling and tasty snack or light supper.
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Two nice surprises in this slaw that zip up the taste a bit - shredded carrots and dry onion flakes. This recipe makes a bunch - enough for twelve - and is a snap to double or triple, if you 're inviting a crowd.
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Get Coq Au Vin Recipe from Food Network
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Picked and packed at its peak ripeness, canned peaches deliver nutrition, freshness and the flavors of summer to these wholesome tacos anytime of year!
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Caramelized sweet onions enhance the flavor of thinly sliced, quickly sauteed liver. Add crisply fried bacon bits for variation.
Ingredients: butter, onion, sugar, livers, flour
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These crackers with a nutty, earthy flavor are light, but still sturdy enough for dips and spreads. Experiment with other seasoning combos.
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Myrtle lends a slight bitterness and a citrus note to the veal in this recipe.
Ingredients: onion, carrot, celery, veal, fat, sugar
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This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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There are lots of diced veggies that give this salad its flavor, color, and name. Red bell pepper to diced green onion. And a few generous splashes of hot pepper sauce give it some zip. Tuna never had it so good. Serves four.