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Made with hard-boiled eggs, mayonnaise, ketchup, Worcestershire sauce, and sweet pickle relish, this Thousand Island dressing is perfect on salads or as a dip.
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A tangy version of bacon wrapped chestnuts.
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Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
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The chicken salad is quick and easy. If you want a little 'zip', add a few drops of hot sauce to the mixture! Serve on lettuce as a salad or on bread as a sandwich.
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Get Vegan Scalloped Potatoes Recipe from Food Network
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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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Get Vegan Pear Tart Recipe from Food Network
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Carrots, onions, and mushrooms simmer with fresh herbs and white wine to make a flavorful vegan gravy perfect for serving with potatoes, stuffing, or main dishes.
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Get Vegan Blueberry Muffins Recipe from Food Network
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Garlic is gently simmered with cumin, curry powder and chili powder, and then cooked with rice. It makes ordinary rice extraordinary!
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This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.