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cooking.nytimes.com
This recipe is by Julia Reed and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A spicy dressing that can be whipped up easily with just a few ingredients. By using a little less liquid this could be a great dip too!
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This flavorful thousand island is peppered with bits of hard-boiled egg, sweet pickle relish, black olives, red bell peppers and a sprinkling of ground cloves.
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A creamy, tangy ranch dressing without all of the fat.
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This dressing is delicious and just like the creamy dressing served at a popular Italian restaurant. You may add sugar to taste if it seems too tart.
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Chicken tenderloins, pasta, hard boiled eggs, and sliced veggies are chilled with Italian-style dressing and served cold over sliced romaine hearts.
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These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.
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A simple meal to whip up in less than an hour that even the kids are sure to love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese.
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Use your own herb mix to season oyster crackers for a great snack on Super Bowl Sunday, or anytime!
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Ground beef is browned then combined with onions, pinto beans, diced tomatoes and green chiles, corn, crushed serrano peppers, taco seasoning and ranch dressing mix in this spicy, easy soup.
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When your next door neighbor brings over those giant zucchinis that are getting out of control...you'll finally really want them.
Ingredients: zucchini, salad dressing
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A light, satisfying dish, the smokiness of the fish, tangy punch from the Dijon vinaigrette, and brightness of apple give this salad a refreshing depth and range of flavor.