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Chicken salad with raisins, pecans, and water chestnuts is perfect served on crackers, bread, or all on its own.
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This sangría recipe uses white wine rather than red along with peaches, banana, orange slices, and apple.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This baked apple and kale casserole is a delightful vegetarian side dish that can also be served as a dip.
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Get Bobcha's Polish Borscht Recipe from Food Network
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Get Jalapeno Cheddar Crackers Recipe from Food Network
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Get United States of Potato Salad Recipe from Food Network
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Get Pork Chops With Mushroom Gravy Recipe from Food Network
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Fresh corn and tomato salad with fresh corn, garden tomatoes, basil, Mozzarella, scallions and a vinaigrette.
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Use up the rest of the Italian sausage, rice (so cheap!), cheese, and spinach for this killer cheesy rice.
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This recipe is by Jeannette Ferrary and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.