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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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Ground beef is simmered with diced red potatoes, corn, green beans and carrots in tomato-vegetable juice cocktail in this easy soup.
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This turkey burger with a twist uses a traditional barbeque side coleslaw for a crunchy kick.
cooking.nytimes.com
One Thanksgiving, the pastry chef Diane Yang’s parents, Hmong refugees from Laos, found that they had filling left over from making egg rolls, and her mother came up with the idea of using it to stuff the turkey It's lighter than traditional bread stuffing, and yields relatively small servings, but it's a delicious addition to the feast It is not intended to be baked alongside the turkey
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This recipe is by Melissa Clark and takes 20 minutes, plus at least 4 1/2 hours’ marinating and roasting. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetarian Mexican sandwich recipe has breaded, fried zucchini, queso fresco, refried black beans, salsa, and jalapeños.
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Get Farfalle with Broccoli Recipe from Food Network
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Get Thyme Pasta Frittata Recipe from Food Network
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Browned, buttery turnips get a boost of flavor from a sweet poppy seed vinaigrette.
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Get Ackee and Saltfish Recipe from Food Network
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Chef John flavors these roasted potatoes with a tangy, savory mix of chicken broth, lemon juice, and lemon zest to make one stunner of a side dish.
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Get Blue Cheese Burgers Recipe from Food Network