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Coarsely chopped curly green chicory is a great alternative to the endives; both offer a marvelous bitter edge and refreshing crunch.
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Rich and creamy quiche with caramelized onions and Gruyere cheese.
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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The perfect summer dish, this chicken is even better served cold the next day.
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Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
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Juicy tomato and crunchy cucumber are tossed with onion and macaroni, then dressed with a tangy blend of vinegar, sugar, mustard, olive oil, garlic powder, salt and pepper. Let the salad chill before serving.
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Get Arugula Endive Salad with White Wine Vinaigrette Recipe from Food Network
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Get Vegetable Vinaigrette Pasta Salad Recipe from Food Network
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A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer flavors and tenderizes this roast. It serves 10 to 12, so have a party.
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This terrific main dish salad can be varied with the seasons. In summer, add your favorite berries along with the grilled chicken, and in winter try orange segments or dried fruit.
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Chicken burgers with grilled Granny Smith apples and onions are topped with a sauce similar to a mild honey mustard, but using real maple syrup instead of honey.
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Swapping out a tortilla for a bun in these sloppy Joes is pure genius.