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This recipe for sweet and sour cabbage slaw couldn't be simpler to make! Try it as a side dish for grilled burgers, hot dogs, roast pork, or beef.
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Beef brisket is marinated overnight in liquid smoke, Worcestershire, garlic salt and celery seed and slowly cooked for a tender, tangy meal.
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Fried onion rings are an original topping for creamy chicken, peas and carrots on a bed of stuffing.
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Make cooking a family affair with this lettuce-wrapped chicken recipe from chef Ming Tsai.
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Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
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A combination of crab, onion, celery, egg and bread, formed into cakes, dipped in beaten egg and bread crumbs then fried to a golden brown.
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Canned green beans and white corn are mixed with onion and green pepper, mixed with cream soup and baked with a cheesy topping.
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This tropical pink-tinged juice gets its zing from pineapple and a bit of fresh ginger!
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A lovely appetizer that will keep your guests raving.
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
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A traditional Louisiana gumbo served during Lent that is based on loads of greens such as collards, kale, turnip greens and spinach.