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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
cooking.nytimes.com
This recipe is an excellent way to use leftover meat from a smoked turkey It came to The Times in 2010, along with a profile of Greenberg Smoked Turkey Inc., a Tyler, Tex., company founded in 1938 by Samuel Isaac Greenberg.
Ingredients: smoked turkey, mayonnaise
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When you asked for a tailgating game day recipe, I immediately thought of pig-skin and that made me think of ham and a little gem of a sandwich in my recipe box...
cooking.nytimes.com
There are so many ways to vary this salad: You can toss in some slivered baby carrots, add diced pears or apples, substitute another kind of nut, or add a bit of thinly shredded red cabbage for extra color or sliced celery or bok choy for extra crunch Even in its simple form, as presented here, it’s luscious and festive.
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Get Squash Casserole Recipe from Food Network
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I have tried for quite a while to come up with a sauce for roast beef. The addition of Splenda gives this sauce the taste I was looking for.
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Raisins, carrots, pine nuts and tofu are tossed with colorful pasta spirals and blanketed with an aromatic blend of curry powder, lemon juice and mayonnaise or yogurt for a scintillating summer salad.
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This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.
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Caesar salad just got heartier with the addition of bacon, mushrooms, and garlicky homemade dressing. Top with chicken for a complete meal.
www.delish.com
Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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Fire up the grill for this treat! Corn on the cob is brushed with mayonnaise and seasoned with Parmesan cheese and chili powder before it is roasted. Serve this with grilled salmon or chicken for a light and fun summer meal.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.