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I adore curry and thought that this aromatic spice would be a natural with tuna. My family thinks that I was right and ask for these tuna-melts often. Easy and very tasty. To keep this recipe on the light side, use non-fat mayo and low-fat cheese.
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Massaging your cabbage achieves the tender yet crunchy texture key to Chef John's easy sweet-hot coleslaw, a flavorful side that uses minimal ingredients.
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This is a favorite pot-luck macaroni salad with olives and celery blended together to create a sweet and creamy side dish!
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Moist and light cake made with mayonnaise is topped with an irresistible peanut butter icing that will have everyone coming back for seconds.
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This creamy corn, cucumber, onion and tomato salad can be prepared in 15 minutes.
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A layered green salad with green peas, celery, bell peppers, Cheddar cheese, and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts, and seeded cucumbers.
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Broccoli, cauliflower, bacon, and mozzarella cheese are tossed in a creamy mayonnaise dressing to make this cool and refreshing summer salad.
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Layers of French fries, broccoli and ham topped with a creamy soup mixture and sprinkled with cheese.
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With celery, carrots, and cabbage.
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Deviled eggs import the sunny Greek flavors of feta cheese, fresh basil, olives, and balsamic vinegar.
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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread