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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.
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For a perfect picnic salad, mix canned tuna with crunchy bell peppers and celery, toss with garlic powder, mayonnaise and mustard, add salt and pepper to taste, then stir in cooked macaroni and chill a bit to let the flavors meld.
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A creamy comfort food dressing made with mayonnaise, sour cream, vinegar, brown sugar and honey.
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This is a great salad as a meal with grilled chicken or by itself. Feta, Parmesan and Swiss cheeses are tossed with greens and pecans, and dressed with a light balsamic vinaigrette.
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The lime, honey, and cayenne pepper dressing really brings out the flavor of the fruits in this easy-to-put-together fruit salad. This is a tasty, fresh, and colorful side dish perfect for any summer meal.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The tang from the Dijon, freshness from the lemon, and liveliness when paired with watercress makes this recipe a MUST! This recipe tastes best when paired with wheat bread, watercress and avocado!! But I can eat it by itself
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Cold egg noodles are tossed with fresh cilantro and cucumber and dressed with a tangy peanut sauce to make a delightful summertime treat in this recipe.
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Pasta cooked in curry powder makes a spicy base for a flavorful mix of shrimp, smoked salmon and tender peas. A tarragon, oil and lemon juice dressing finishes this sophisticated salad.
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I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.
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Ham, peas, Cheddar cheese cubes, and shell pasta are dressed in a mayonnaise, vegetable oil, and lemon juice dressing for a nice alternative to traditional pasta salads.