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Cups made from wonton wrappers are filled with a flavorful cheese and sausage mixture, then baked and topped with sour cream and chopped green onions.
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A Cornish hen is stuffed with glutinous rice, ginseng root, red dates, and chestnuts in this invigorating Korean soup known as samgyetang.
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Served on rye bread, this ham and cheese sandwich gets its unusual, spicy kick from a green chile pepper.
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An original French dessert recipe of my grandmother's, tweaked a bit to be lower in fat! It's best made with fresh fruit and is delicious with a dollop of lite whipped topping.
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Delicious! Torn cabbage leaves, blanched in salted water, tossed with butter, caraway and celery seeds.
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Not only does the salmon take mere minutes to cook, but a refreshing seasonal topping also turns it into a sophisticated supper.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Anyone can make this simple, old-fashioned, and tasty appetizer of celery sticks stuffed with a cream cheese and green olive filling. The green celery and olives with red pimiento pieces look pretty on an appetizer tray, too.
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These tacos are perfect for a new cook canned beans and corn are easy to use for a quick meal. Hot green chiles and sour cream sauce add zip.
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Tomatoes stewed with celery, onion, green pepper and basil.