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Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare and the sauce also makes a great topping for baked potatoes.
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Shredded red cabbage is marinated overnight in a vinaigrette and tossed with crumbled bacon, cauliflower florets and a can of French fried onions before serving.
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This is a zesty pea salad with bacon, celery, peanuts and red onion with an Italian-style dressing.
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This spicy dressing with mango and ranch can be made even hotter by adding more habanero peppers. It makes a large amount, but feel free to scale down.
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Prepared mayonnaise, ketchup, pickle relish, and lemon juice are blended together for this super-easy version of Thousand Island dressing.
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This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Making your own salad dressing is a great budget-saver. This Caesar dressing comes together in minutes, though needs time to chill.
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We are having friends over tomorrow evening for a small barbecue and I will be serving this easy, delicious, tangy Umeboshi Cucumber Salad Dressing over fresh...
Ingredients: umeboshi, olive oil, cucumber, garlic
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A classic orecchiette pasta with sausage and broccoli rabe recipe.
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Tender rice simmered in Swanson® Chicken Stock, tomatoes and Italian herbs is enhanced with garlic-sauteed chicken and savory Parmesan cheese for an easy, stylish supper.
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A French-influenced side salad with herbs and red wine vinaigrette.
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Grandma Bagnatori’s tomato sauce is a combination of sweet tomato paste and rich porcini broth, a perfect coating over her potato gnocchi.