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cooking.nytimes.com
Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff)
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Get Roast Pork Loin with Sour Citrus Sauce Recipe from Food Network
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This is a riff on an Italian Wedding Soup, but with an eastern European flair. It's a great main course soup on a chilly fall or winter evening.
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This recipe is a favorite in my family! Both husband and son crave for it! You'll have to prep all the ingredients first, because it is pretty quick to cook...
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A pound of ground venison plus just a few other ingredients makes a nice, quick version of sloppy joes.
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Tilapia, always quick and easy to cook, gets an Italian update with capers and fresh mushrooms.
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A classic salad dressing made with parsley, tarragon, chives and sour cream for a tangy finish.
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Charred eggplant blended with walnuts, garlic, honey, lemon juice, and parsley.
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Get Turkey -Pork Sliders Recipe from Food Network
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This is the white sauce that you find in Mexican restaurants. Serve with tortilla chips.
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Maple apple bourbon glaze is a tangy accompaniment to chicken or pork and is perfect of holiday dinners.
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"Honey is an incredible anti-everything," says Jovial King. "It's antibacterial, antiviral and great for combating allergies, as long as it's raw." Marcia Kiesel uses King's flower-infused honey in savory dishes, like these yogurt-stuffed peppers.