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Zucchini baked with mushroom soup, sour cream, onions and carrots and topped with buttery stuffing.
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This recipe is by Rena Coyle and takes 5 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Ask a Wisconsin purist -- tradition demands that these sausages be served on a toasted hard roll (not a hot dog bun), with butter, spicy mustard (not ketchup), sweet pickles (not lettuce), and sauerkraut.
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Bacon, green beans, and potatoes go together nicely, as you'll find in this potato salad recipe also featuring onion and roasted red pepper. It makes for a great Christmas side dish.
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Starting with prepared coleslaw mix this recipe for a creamy coleslaw delivers a bit of tang through the use of vinegar, making it a perfect accompaniment for fried chicken, burgers, or fried fish.
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Use this spice mixture featuring smoked paprika, oregano, and cumin to bring loads of flavor to steaks for grilling this summer.
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Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta.
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These sweet potato latkes with cranberry compote and sour cream will be the perfect addition to your Thanksgivukkah menu.
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The Swiss and Cheddar cheese in this dish is an excellent combination. This is great for a brunch or holiday breakfast. My mother used to make this every year for Christmas brunch.
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Hunker down with this Low Country chicken, sausage, and rice stew. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.
cooking.nytimes.com
This recipe is by David Latt and takes At least 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade catalina dressing that tastes even better than store-bought is quick and easy to prepare using ingredients you probably have on hand.