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cooking.nytimes.com
Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
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Get Tofu Tacos Recipe from Food Network
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Get Shaved Vegetable Tart Recipe from Food Network
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Get Shrimp-Salad Pitas Recipe from Food Network
cooking.nytimes.com
A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture
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Get Waldorf Chicken Wraps Recipe from Food Network
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This peanut butter, banana, and oat smoothie is a creamy and filling on-the-go breakfast.
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Get Tropical Kiss Recipe from Food Network
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This recipe is amazing for all the right reasons: so nutritious, so quick and easy, so delicious! Feel free to experiment with different frozen fruit varieties or juices.
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Get Sweet Potato Salad Recipe from Food Network
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Combine adventurous flavors with familiar ingredients to build a savory casserole.