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Cream cheese is blended into the marshmallow and gelatin base for this recipe. Fruit, nuts and whipped topping are folded into the creamy mixture and allowed to chill before serving.
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Everywhere I go these days I hear 'kale, kale, kale!'It's the new superfood, so I thought I'd join the bandwagon — but with a twist.
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The tangy, bold taste of quickly cooked mustard greens pairs perfectly with nutty sesame oil and Japanese rice wine for a simple but savory side dish with an Asian inspiration.
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Kale, spinach, and dried cranberries are tossed with feta cheese creating a salad perfect for summer or Thanksgiving dinner.
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This simple vegetable side dish goes perfectly with any summer meal.
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Cucumbers and imitation crabmeat are lightly marinated in rice vinegar to make this cool and tasty salad.
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This couscous salad is filled with all sorts of nutritious goodies: almonds, dried cranberries, and dried apricots add fiber, protein, and vitamins to this delicious salad.
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This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A girlfriend's mom made this spread years ago for our Teen Club Luncheon back in Iowa in the 50's. I asked her to tell my Mom how to make it. I made the recipe for my kids while they were growing up & they still love it. Sweet relish and eggs round out the flavor of bologna in this simple but delicious spread. Serve it on cocktail toast, or use it in sandwiches. The amount of egg, creamy salad dressing and relish should be adjusted to taste.
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American cheese and Russian dressing get along quite well in this turkey sandwich.
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Get Cucumber Salad Recipe from Food Network
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Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn't specify the amount of carrots. You probably can't use too much!
Ingredients: lemon, pineapple, carrots