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A vegan rendition on ranch dip
Ingredients: vegenaise, white vinegar
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Get Mexican Cemita Burger Recipe from Food Network
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These deviled lobster tails, broiled with a spicy mix of mayonnaise, tarragon, sriracha sauce, and lemon juice, are really easy to make.
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Get George's Artichoke Tuna Salad Recipe from Food Network
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Cherry tomatoes stuffed with a mixture of bacon, green onion, and mayonnaise. They may be a little time consuming, but worth it to the last bite!
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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Creamy quiche with Swiss cheese and imitation crab meat.
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Pressure cooker version of split pea soup for vegetarians. Smoky flavor added using chipotle peppers.
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This delicious bay scallops appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce.