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This is an avocado-less recipe for guacamole that can be served with veggies or chips.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The curry powder mixed into the mayonnaise makes all the difference. You can substitute wild rice instead of white or use a packaged pilaf mix as well. It also molds nicely and mellows in the refrigerator.
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Shredded zucchini, Cheddar cheese, and ranch dressing make this meatloaf moist and delicious. It is also a great way to sneak some vegetables into your weekday dinners.
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Learn a classic Southern rice dish with chicken, sausage, ham, and spices. Chowhound's jambalaya recipe details steps to make both the mix and jambalaya, using...
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Get Moroccan Lamb Tagine Recipe from Food Network
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Cool pasta salad with the Greek taste of Feta to finish it off.
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Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm.
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A flavorful tuna salad is made with shell pasta and colorful veggies, and flavored with fresh dill and ranch dressing.
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A sweet corn succotash salad with a tangy barbeque vinaigrette: the perfect side dish for a picnic.
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Sweet Vidalia onions sauteed in butter accent this veloute soup made with chicken broth, heavy cream and egg yolks seasoned with paprika and hot pepper sauce. Serve with chopped parsley.