Search Results (4,634 found)
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Fall in a bowl-this would make a perfect dish to add to your Thanksgiving lunch or dinner! It can be served day of or is even better the next day! Which makes...
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A whole chicken roasted with onion, carrots, celery and potatoes. Delicious any time!
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Here's a simple bread and celery stuffing that will be welcome at any holiday table!
Ingredients: margarine, onions, celery, bread, poultry, eggs
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Two things are great about this chicken salad. - the texture and the mayonnaise/coleslaw dressing with its splash of lemon. Everything goes into the food processor and when it emerges, it only needs a bit of salt and pepper to taste. Make tea sandwiches, stuff celery or pile on fresh greens.
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This is just an old-fashioned tuna egg sandwich that is simple and quick to make! My grandparents make these and tell me that this is the 'correct' way to make a hearty sandwich!
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This is a great recipe, but it's only on the back of the Bartolini package, and when I put the grains into Mason jars, I inevitably lose the recipe. So I'm adding...
Ingredients: beef, olive oil, celery, carrot, onion
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Egg salad made with mashed avocado instead of mayonnaise is a creamy and colorful version of egg salad and can fit into a paleo-type diet.
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Shrimp with chopped celery, onions, hard-boiled egg, shredded carrots, and mayonnaise.
Ingredients: shrimp, celery, carrot, onion, eggs, mayonnaise
www.foodnetwork.com
Get EJ'S Simple Oven-BBQ Ribs Recipe from Food Network
Ingredients: ribs, rib, salt, black pepper, celery
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How is it that plain chicken and vegetables simmered together can taste so satisfying?
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This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Then it is good served over mashed potatoes! Enjoy!!
Ingredients: bone, water, onion, celery, egg noodles
cooking.nytimes.com
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on But you can use a blender to purée the soup The texture will be coarsest — which is what you want — if you use an immersion blender.