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Onions, peppers, mushrooms and provolone cheese and piled on grilled chicken and served in a hoagie roll for this Philly-style sandwich.
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This chicken salad combines juicy ripe peaches with toasted pecans and celery for an awesome crunch factor.
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Get Brussels Sprout, Walnut and Gorgonzola Salad with Cranberry Vinaigrette Recipe from Food Network
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Wonderful seafood risotto is made with shrimp, scallops, red peppers, and spinach!
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Use fat-free chicken broth and fat-free half-and-half to get fewer calories in your creamy zucchini soup without losing the creamy, thanks to this quick recipe.
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Get Skillet Rosemary Chicken Recipe from Food Network
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I made this up as a Valentine's Day dinner. The butter is what makes this dish.
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Get Twice Cooked Turkey Meatloaf Recipe from Food Network
Ingredients: turkey, bread crumbs, eggs, herb, sage
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Smoked salmon, bacon, hard-boiled eggs, and avocado are tossed in a buttermilk dressing in this cobb salad, a filling lunch or dinner.
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Get Moo Shu Pork Recipe from Food Network
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Get Cole Slaw with Pecans and Spicy Dressing Recipe from Food Network
cooking.nytimes.com
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise) German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest