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Traditional chicken enchiladas can be labor-intensive to make, but this quick stovetop version has all the flavor of that Mexican favorite, plus a velvety, dippable consistency achieved with convenient PHILADELPHIA Cooking Creme.
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Get Banana Split Pie Recipe from Food Network
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This is old fashioned potato salad but with a delightful twist. There's lots and lots of tiny shrimp accompanying the potatoes, and when you're not expecting them, they're a wonderful taste sensation. This pleasing salad serves twelve.
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This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar The acid “cooks” the florets a little as ceviche does fish After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing
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Buttermilk and mayonnaise flavor this terrific salad that whips together chunks of chicken, dried tart cherries, pecans and celery.
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Get French Onion Dip-Stuffed Mushrooms Recipe from Food Network
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There are about a million kinds of chicken salad, and this is my favorite.
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A BLT is only as good as the ingredients that go in it.
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Get J J's Smoked Gouda Vegetable Soup Recipe from Food Network
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Mushrooms lend a rich savory flavor, making this an appealing cool-weather dish.
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Get Lightened Up Banana Pudding Recipe from Food Network
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Mango, strawberry, pineapple, and coconut give these blintzes with a creamy cheese filling lots of tropic-a-licious, fruity flair.