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This easy vegan ranch dressing comes together quickly with avocados, soy milk, apple cider vinegar, dill, parsley, garlic powder, and chive.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.
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Curried chicken salad spooned into endive "boats" for a crisp, delightful appetizer.
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Get Slow-Cooker Acorn Squash Recipe from Food Network
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This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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Simple and quick chicken breast with apples cooked in broth, with a honey mustard sauce.
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Get Grilled Lobster with Yucatan-Style Recado (Spice Rub) Recipe from Food Network
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Keeping this 30-minute quiche crustless cuts down on the meal's carbohydrate content.
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A riff on the traditional potato salad recipe made with sour cream, peas, bacon, and fresh mint.
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Brown sugar-scented apples combined with boiled potatoes make a unique twist on ordinary mashed potatoes.
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This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor. No matter what kind you choose, you'll get a big