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Arguably the most popular German sausage.
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Making kimchi is not about precise measurements. It's about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some...
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Use prepared zesty Italian-style salad dressing to marinate a simple salad of cucumber, onion, celery, and bell pepper.
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The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice.
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A simple and traditional coleslaw made with precut cabbage, mayonnaise, and apple cider vinegar.
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Irish soda bread with flour, baking soda, buttermilk, and caraway seeds. Easy to make, no need for a mixer.
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Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
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Here's an old recipe I have used for years. Sauerkraut and pork sausage cooked slowly in a slow cooker. Yummm!
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This smoky eggplant dip is made with flavorful Japanese eggplants instead of the more common globe variety.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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Tired of plain old 'burgers for summertime? Mix it up a bit by adding some classic Greek flavor: spinach, feta, roasted red pepper, and herbs...Yum! Serve these burgers on a warm toasted Kaiser roll, with a delicious feta cheese spread, fresh lettuce, and tomato.