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This creamy dip is a fun appetizer for parties. Serve with assorted crackers.
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Cashews and crumbled bacon make the crunch in this wonderful salad. If you make it in the summer and have fresh-from-the-garden peas, great, but frozen peas are super too. Peas, celery and chopped green scallions are folded into sour cream and then topped with the cashews and the bacon.
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This version of a blue cheese salad dressing, said to hail from a Seattle restaurant, calls for Roquefort in a creamy buttermilk, sour cream, and mayonnaise base.
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This vegetable omelet is great at any time of the year, but it is best in the spring when asparagus and mushrooms are in season. Serve with toast or a bagel.
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This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores.
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The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself
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Mashed potatoes made with cream cheese, sour cream, and butter. A favorite side dish that can be made ahead of time and reheated just before dinner.
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Easy and hearty chicken stew recipe with loads of red onions and tomatoes! Seasoned with Dijon mustard.
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Green and black olives add a new dimension to pan-fried potatoes.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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Get Vietnamese Wrap Recipe from Food Network
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.