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The yummy Southern flavors of biscuits, corn muffins, and mustard greens team up with ham, Dijon mustard, and cheese to make this bubbly, golden casserole that celebrates the flavors of the south.
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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This is a very easy recipe and very popular. The recipe came from a neighbor who brought it to our annual 4th of July picnic.
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This easy make-ahead casserole recipe has cheddar and Jack cheese, eggs, sausage, and bread baked into a satisfying breakfast or brunch dish.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.
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A little cayenne pepper transforms creamy deviled eggs into a spicy Cajun-style delight!
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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If you like Chesapeake Bay, Maryland-style crab cakes, you'll love these crab meat deviled eggs.
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A classic warm German potato salad with bacon recipe, with a modern twist. You will need Yukon gold potatoes and fresh marjoram and dill for this recipe.
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Bits of pecans and coconut are swirled throughout this rich and sweet German chocolate ice cream.