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This is great to have on hand for sandwiches. Wonderful on whole wheat with lettuce or sprouts.
cooking.nytimes.com
This recipe is by Jonathan Reynolds 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 Italian Hot Brown Crostini Recipe from Food Network
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Tired of tuna salad? Then try salmon instead. The dressing is delicious and a bit different from your typical tuna fare. Yogurt, chopped celery, capers are combined and folded into the salmon. Serve on a bed of shredded lettuce. Serves four.
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Substituting sweet potatoes for white adds vitamins to the classic bar food offering, but these skins are still topped with the requisite sour cream and crumbled bacon.
cooking.nytimes.com
This recipe is by Jonathan Reynolds. Tell us what you think of it at The New York Times - Dining - Food.
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This simple pasta dish uses smoked salmon and is lightly dressed in a cream cheese sauce.
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Avocado deviled eggs topped with turkey bacon, jalapeno slices, and hot sauce are a colorful twist to the traditional recipe.
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Carved turkey is a favorite with college students across the country. This version, prepared with a twist, adds a burst of flavor. Sodexo chefs recommend you...
Ingredients: turkey, preserves, mustard, rosemary
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Prepared in a slow cooker, this simple chili dip with turkey, salsa, black beans, and cheese makes a tasty appetizer before the Big Game.
Ingredients: black beans, salsa, turkey, cheese
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Not french fries. Potato tempura wrapped with bacon. The best part of this recipe is the tempura batter. Adding beer makes crispy tempura. This is very true...
Ingredients: potatoes, turkey bacon, flour, beer
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This layered casserole with stuffing, turkey, veggies, mashed potatoes and cheese is the perfect way to serve Thanksgiving leftovers.