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A tasty side dish of sauerkraut is mellowed and sweetened by onion, brown sugar, and sherry. Some people like to eat it with pork on New Year's Day for good luck.
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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You can use the apple peels and cores left over from making an apple dish to make a delicious, low-budget apple drink. Just be sure to take out the seeds.
Ingredients: apples, water, sugar
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A wonderful watermelon preserve that will keep the flavor of summer handy all year. Great on toast or English muffins.
Ingredients: watermelon, sugar, fruit
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An ultraspicy hot sauce recipe made with fresh carrots, habanero chiles, cider vinegar, and fresh lime juice.
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A crunchy addition to any taco.
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This goat meat curry made with Jamaican curry powder, allspice berries, and Scotch bonnet peppers is a spicy stew bursting with flavor.
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bell Pepper Slaw Recipe from Food Network
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A standing beef rib roast rubbed with seasonings is roasted to perfection and served with onions and potatoes roasted in the pan drippings.
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Chef Ricardo "Ricky" Arias's recipe for Cucumber Salad with Trout Two Ways
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A raw cranberry relish loosely based on the raw starfruit-mustard oil relish in the Mangoes and Curry Leaves cookbook. When I made this for a Thanksgiving buffet...