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More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
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Large salmon patties with plenty of flavor from dill, onion, and basil are quick and easy to prepare for a weeknight meal.
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Greek spinach pie, made with buttery phyllo dough and a rich cheese and spinach filling, bakes up golden brown in the oven.
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Pureed tomatoes and sauteed zucchini are stewed together into a delicious summertime soup!
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Ground beef, potatoes and special seasonings are sealed into a rich pastry and baked. This is a very close knock-off of the Swedish meat pies served at the Scandinavian Festival in Junction City, Oregon. It is not exact, but we like this version better than the Loven Oven pies!
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The dressing for this cucumber salad uses sour cream as a base rather than mayonnaise for a creamy and delicious side dish.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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A hearty, thick borscht with beef oxtail, and barley is chock full of vegetables. Add beets in the last hour to preserve the soup's red color.
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Cubed red potatoes are tossed with spices and roasted until golden brown before becoming the feature ingredient in this mayonnaise-free potato salad.
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Halibut fillets baked in a creamy sauce with dill and green onions make a perfect dish for dinner parties or any night of the week.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.