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cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This incredible dish is chock-full of fantastic flavor. Fresh veggies, garlic, soy sauce, sugar, peanut butter and a ginger flavor infused broth are tossed with noodles. Give them a try, they're absolutely delicious and sure to impress your guests!
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Cooked rice noodles are mixed with carrots, cucumbers, mint, and napa cabbage. A sauce made with cilantro, jalapeno peppers, lime juice, fish sauce, and sugar is spooned on top.
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This is a great salad with lots of taste sensations - strawberries, mandarin oranges, red onions, and tomatoes. The poppy seed dressing is very different; it is made with honey, cherry juice, lemon juice, and mayonnaise.
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Lettuce, tomatoes, cucumber, red onion, avocado, and olives are tossed in a creamy dressing with the flavor boost of Pace® Picante Sauce.
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It is a fresh and colorful salad made with potatoes cabbage, peppers and corn in a tangy Dijon dressing. Full of flavor and loved everywhere I take it. Serve this cold on a hot summer day with a loaf of crusty bread and your favorite cheese.
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Green beans in a bright, tangy dressing that combines balsamic vinegar, olive oil, shallots, and garlic. Served cold.
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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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Orange, yellow, and red peppers are tossed with an olive oil and vinegar dressing and tricolor pasta.
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Dijon mustard, cider vinegar, and celery salt add flavor to a tangy dill dressing that coats chunks of red potatoes and hard-boiled eggs.
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Colorful, crisp red cabbage is tossed with a delightful oil and vinegar dressing.
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Don 't tell anyone what 's in this, because they just won 't believe you. Pudding! That 's right, but it goes with the other sweet offerings in this unusual pasta dish - maraschino cherries, fruit cocktail, crushed pineapple, and mandarin oranges.