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This colorful side dish is flavored with brown sugar, caraway seeds, and vinegar, and is traditionally served as part of a Swedish smorgasbord.
cooking.nytimes.com
Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves Juice the clementines a day in advance to save yourself some trouble on the holiday.
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A vegetarian version of one of the most well-known Chinese soups with mushrooms, bamboo, and tofu.
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This sweet and sour chicken tender dish is quick and easy. The tangy sauce has chicken broth, vinegar and a hint of soy sauce.
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This Chinese sweet and sour marinated chicken is easy to assemble before dinnertime.
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Loaded with the good stuff.
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A collection of vegan replacements for cream cheese, margarine, sour cream, and mozzarella cheese blend with nutritional yeast to give a vegan-friendly Alfredo-style sauce for your pasta.
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Vegan totchos are so good! Crispy tots topped with veggie ground "meat," black olives, and vegan cheese and broiled into melty deliciousness.
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Need an alternative to the same old green bean casserole? This version adds corn, sour cream, and Colby-Jack cheese!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.