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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.
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Peeled and seeded cucumbers, sliced into thick half moons, are combined with sour cream, dill, and tangy blue cheese to make a cold salad with loads of flavor.
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This is a fresh and delicious cucumber salad tossed with lemon, cumin, cilantro, and peanuts that is very easily prepared in just a few minutes.
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This is a quick and easy throw-together salad that is super tangy and creamy and a way to use up some of your fresh garden veggies. Very refreshing! Increase or decrease amount of vinegar and mayonnaise to your liking.
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This sauce has an authentic flavor and is easy to make. You don't need any exotic ingredients. This is made with sour cream.
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Seasoned rice vinegar and fresh ginger give this cucumber and carrot salad a bit of an Asian flair.
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This easy cucumber salad lets you turn your cucumbers into an instant side dish! A light seasoning of salt pepper and garlic powder and some mayonnaise is all you need.
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Homemade lemonade spiked with refreshing cucumber juice is a perfectly unique way to serve the summer tradition.
Ingredients: water, sugar, cucumber, lemons
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This is a simple cucumber-and-tomato salad with a quick homemade dill-flavored balsamic vinaigrette dressing.
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Get Creamy Cucumber Salad Recipe from Food Network