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A special potato salad recipe from a special place, the 800-acre Beaumont Ranch in Texas. The potatoes are seasoned with a garlicky salad dressing while still hot, then cooled and mixed with bacon, celery, green onion, dill pickle, and mayonnaise. It makes a big batch.
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A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
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Spread naan bread with chipotle mayonnaise and wrap around leftover pork cutlets and cheese for a quick and easy lunch "naanwich".
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
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Sliced deli beef or cooked leftover roast beef mixed with onions, garlic, tomatoes, green chiles, and taco seasonings is the perfect filling wrapped in flour tortillas to make a zesty burrito.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
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These crostini are ready for a party topped with black and green olives over smooth spreadable cheeses in this easy gourmet appetizer.