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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
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Smoked salmon pinwheels with a dill cream cheese are fun and easy to prepare and are great for lunch or potlucks.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked salmon quiche made with a layer of cream cheese and mozzarella cheese is a specialty brunch item for your family and friends.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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"I'm crazy about fish tacos," says chef Amanda Hallowell. "And my sister Jessie is a sauerkraut fanatic. She made a fish Reuben sandwich one day, and we said, 'Lets combine the Reuben and the fish taco.' " At Nebo Lodge, that means fried flounder wr
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Button mushrooms stuffed with crab and Monterey Jack cheese make a delicious bite-size appetizer. Your guests are sure to be dazzled!
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Authentic Russian olivye is a salad made with boiled potatoes, carrots, and eggs mixed with pickles and peas in a mayonnaise dressing.
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A family secret is finally revealed. Grandpa's favorite potato salad, filled with small shrimp and sweet pickles. Let the salad chill at least 3 hours before serving for best flavor.
cooking.nytimes.com
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic It’s dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.
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I made this recipe up when I had an abundance of avocados and wanted something other than guacamole. I shocked myself at how tasty this egg salad was and my honey loved it too!