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Finely chopped celery and onion give these classic deviled eggs a nice crunch.
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This chilled pea salad is made with frozen peas, smoked almonds, water chestnuts, and a hint of curry. It's a great addition to your summer salad recipe collection.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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Make your own garlic ranch dressing using mayonnaise, buttermilk, hard-boiled eggs, and plenty of garlic powder.
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Cabbage, carrot and bell pepper are marinated in a light dressing, and tossed with fresh crumbled bacon just before serving. One of our favorite summer salads. To make it easy, I use a food processor for the shredding.
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Try this spicy, creamy sauce on Chef Donald Links's Grilled Pork Skewers.
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Get Vegan Chickpea Crab Cakes Recipe from Food Network
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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Provençal flavors of basil pesto and ratatouille are the star of these deviled eggs.
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.