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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.
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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.
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This recipe is by Suzanne Hamlin and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fish Vera Cruz Recipe from Food Network
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This gluten free, grain free chicken and "rice" dish is packed with protein and spicy Mexican flavor.
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Pork chops are coated with onion soup mix and pan fried before being simmered in a white wine and cream sauce in this tasty main dish.