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You won't find these at your favorite burger joint. This unique way to make a cheeseburger is sure to be a hit.
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Perfectly hard-boiled eggs are mashed, then mixed with mayonnaise, Dijon mustard, celery, and dill pickle relish, for a creamy egg-salad-sandwich filling.
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Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.
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Part of the goodness of these fork-smashed potatoes is their simplicity. Warm potatoes get the fork treatment, as they're smashed up with eggs, dill pickles, mayo, and salt.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A Mexican torta is a big, delicious sandwich, served on a crusty white sandwich roll. This one is filled with steak, pinto beans, and avocado, and is bursting with Mexican flavors.
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Try this easy bite-sized zucchini Parmesan cheese fritter recipe for a nutritious and delicious snack any time of the day!
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Capers, pickle juice, and hot sauce make this remoulade recipe unique. The non-fat Greek yogurt makes it creamy, delicious, and lower in fat.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Diced tomatoes with green chile peppers, cheese, chicken, turkey chili and sour cream are blended to create one fine dip! Cook it in the microwave if there's not a double broiler handy.
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The fish in these tacos get their amazing crunch from Old El Paso® taco shells.