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Fried salmon cakes filled with green onions and fresh dill weed.
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.
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I am still trying to figure out how to make this wiggly, jiggly, pigment challenged, protein by-product more palatable, and while this recipe would be better...
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Using Parmesan cheese gives a little more texture to breaded chicken.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this creamy broccoli and cheese casserole as a side dish or a vegetarian main course.
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If you're Jewish or have family from Eastern Europe, you may have had a savory version of kugel as a side dish.
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You don't need a campfire to make this baked s'mores dip with warm milk chocolate and gooey marshmallows served on top of graham crackers.
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You might never bother with building a campfire again.
cooking.nytimes.com
This recipe for moussaka is adapted from one found in David Rosengarten's book “Taste” which includes an entire section devoted to the classic Greek casserole In the book, Mr Rosengarten claims that his is “the lightest, least oily, least tomatoey, most eggplanty, most refined moussaka that you've ever tasted.” Isn't that just what you want as you plan a dinner party
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A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
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Delicious Italian plum dumplings in a yummy brown sugar sauce are a family favorite. This recipe came from Istria, in the former Yugoslavia.