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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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Hard-boiled eggs top this simple tuna pasta salad that's coated in a lemon juice, honey, and mayo dressing.
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Leftover turkey works perfectly in this creamy vegetable-turkey chowder--and it's ready in about half an hour.
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A little different twist on an old favorite...cheese makes the difference! Substitute half and half cream for a richer chowder.
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Cheesy hash brown casserole made with cream of celery soup and sour cream is the ultimate comfort food for your brunch plate.
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
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This thick and chunky soup is a great meal on a cold winter night! The ranch just gives it that little extra zing that is hard to put your finger on.
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This recipe is by Suzanne Hamlin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Bacon, eggs, and tomatoes start the picnic right in this macaroni salad!
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This mushroom and barley soup hits the spot any time of year! It's made in a slow cooker.