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A spicy version of Thousand Island, using chili sauce instead of ketchup. This is best if left to sit in the frig for several hours.
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The crisp, warm meat-filled French roll with cool, crunchy vegetables make this traditional Vietnamese sandwich a delicious variety of flavors and textures.
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Slather a bit of the Big Easy on your next chicken salad sandwich.
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This recipe is by Nancy Harmon Jenkins and takes 10 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This is a super easy recipe that includes no tomato.
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Appetizer or main course? You decide.
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Get Shakshuka with Chickpeas Recipe from Food Network
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
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Bread flour yields this tender crust that bakes before you add any toppings. Once you try this, you will never buy frozen again.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.