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A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.
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This flavorful mock tuna salad is made with tempeh soy protein and soy mayonnaise, a real vegetarian treat. Serve it as a salad filling or on fresh greens.
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.
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Give coleslaw a twist by adding grated apples and carrots to the standard green and red cabbage mixture. Tossed with a low fat mayonnaise and sour cream dressing, it's naturally sweet and crunchy.
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The marvelously versatile deviled egg is made new and different with Parmesan cheese, oregano, Dijon mustard and a dash of hot sauce.
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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Homemade crepes rolled around a cheesy seafood filling are baked under a creamy sauce creates delightful seafood crepes perfect for brunch.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Surprise-Interior Cake with Dartmouth "D" Recipe from Food Network
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How could this recipe miss with ripe nectarines, apples, walnuts, and dried cranberries, all stirred in a bowl with lemon yogurt. Chill and enjoy.
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This tangy artichoke and mayonnaise sauce is perfect on sandwiches. It stores well in the refrigerator for several days.
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Nutty artichokes with a sweet and floral homemade mayonnaise.