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Use your fall bounty of carrots and parsnips as well as a whole chicken to make a zesty homemade chicken noodle soup.
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I make this salad all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to use at a later date. I know this will become a tradition to anyone who tries it, it's delicious! Garnish with frosted cranberries and mint leaves, if desired. For frosted cranberries, wet cranberries with water, and roll in sugar.
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Made with smoked chicken breast, this delicious salad stands out from the crowd. It's filled with crunchy celery, slivered almonds, fresh basil, and juicy grapes.
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The addition of chopped apples and browned sausage are what make this bread stuffing unique. This recipe yields enough dressing to stuff a 10 to 12 pound turkey.
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Use leftover ham to make a quick ham salad with celery, onion, mayonnaise, and rosemary to serve atop a bed of lettuce.
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Get French Onion Dip Recipe from Food Network
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Rice infused with garlic and onion baked in chicken stock makes a wonderfully simple dish even picky eaters will enjoy.
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Canned tomato soup and vinegar dress a salad of boiled carrots, celery, bell pepper, and green onion.
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Egg salad made with Greek yogurt and brown sugar instead of mayonnaise is a quick and easy version of the classic egg salad recipe.
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Cooked macaroni takes on a comforting blend of sour cream, mayonnaise and Cheddar cheese. Sweet pickle relish and tender green peas add color and flavor. This simple pasta salad is best served after a good, long chill in the fridge.
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I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.
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Bubble, bubble. Toil and trouble. This appetizer is commonly known and used but, I have put my own little twist on this recipe. It is deviled eggs made to look like the eyeballs of a lizard. It a hit with the kids at my Halloween party.