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This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet mandarin oranges, crunchy almonds, fresh green onion, and crispy bacon are all tossed together with red leaf lettuce and a light honey mustard vinaigrette. Oh, so good and refreshing. Enjoy!
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Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!
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The name says it all, slices of pork tenderloin are grilled to perfection, then bathed with a sweet, spicy, and tangy sauce.
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These salmon patties using canned salmon are seasoned with dill, cayenne pepper, and garlic.
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Chicken legs are stuffed -just under the skin -with a buttery dressing that features fresh garlic, parsley, bread crumbs and other tasty ingredients. Then the legs are slathered with a curry and garlic butter and grilled to perfection.
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A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.
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More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
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Because this is such a simple salad, all the ingredients should be top-quality. Spring for the best smoked salmon you can find.
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These chicken breasts are stuffed with a mixture of black olives, capers, garlic, and Italian parsley seasoned with a pinch of red pepper, and then grilled. Packed with flavor, no marinating time is required, making this quick dish perfect for a weeknight meal.