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Get Shrimp Remoulade Sliders Recipe from Food Network
cooking.nytimes.com
Back in 2003, before he was a fast-food impresario, Bobby Flay gave this recipe for a Cubano-style burger to Jonathan Reynolds of The Times “The best burgers are made on an iron surface and cooked medium, so they're not too soft and you can get a crust,” he said at the time “If you press your burger bun like a Cubano, you get crisp on the outside, soft on the inside.” He adorned the patty with two slices of Swiss, smoked ham and pickles, then slipped the package into the bun and pressed it hard on the grill
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This turkey salad can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. Serve with assorted crackers or breads.
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Get Pastrami Rueben aka "The Rachel" Recipe from Food Network
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Get Iceberg BLTs Recipe from Food Network
www.chowhound.com
We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
www.delish.com
"My grandpa always used to make pimiento cheese for me with sharp cheddar, or even Velveeta," says Katie Lee about the sweet pepper-studded spread, a Southern classic that's also a great dip.
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Mayonnaise and the juice from canned maraschino cherries bring together an assortment of fruits and celery to make a crowd-pleaser of a fruit salad.
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The almonds are a delicious addition to this cheesy artichoke dip.
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A simple and delicious combination of hard-cooked eggs, beans, onion, celery, and sweet pickle relish. A little mayo holds it all together.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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A mixture of butter, mayonnaise, garlic, sage and oregano is spread on a baguette. Lightly toast the baguette under the broiler, and enjoy with any meal!