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Potatoes are cooked in the microwave to speed up the preparation of this easy and colorful salad with Hatch chile pepper and Caesar dressing.
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A fried fish with a spicy and flavorful coating.
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Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.
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Sliced potatoes layered with cream and tangy goat cheese.
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Make your own version of this taqueria staple.
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This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There couldn't be a better way to prepare freshly caught wild brook trout. Serve with a side of creamy mashed potatoes and steamed Swiss chard.
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Fingerling potatoes have a natural hint of sweetness. Roasted with Parmesan cheese and garlic, they make a delicious side that goes well with almost anything.
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Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour.
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This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.
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Split pea soup with ham is a thick and creamy meal to serve on cold winter days. Serve with a chunk of crusty bread.
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A tarragon infused vinegar and oil dressing with a smidgen of sugar, makes this classic spinach/bacon/egg salad just a bit different.