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Kidney beans, cabbage, and bacon are a great combination of flavors and textures. This crowd-pleasing salad brings them together with a creamy vinaigrette dressing.
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This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
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Bacon and hash brown potatoes bring a hearty and filling dimension to this slow cooker split pea soup.
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Okra, shrimp, and a variety of sauteed vegetables are used to create a thick stew, even without the dark roux found in traditional gumbo recipes.
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I use hand-harvested wild rice in this, drained of excess water if necessary and cool it before adding. I also make my own immersion blender mayo with dijon instead...
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Lift the "lid" off a tomato pastry dish for a surprise: a savory mixture of sausage, onions, celery, and Parmesan cheese.
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Get Mr. E's Chicken Soup Recipe from Food Network
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Pure comfort food for a crowd. This macaroni salad with all the fixings - celery, corn, green onion and hard-boiled eggs - has a terrific, creamy dressing that clings to every bite. Makes twelve servings.
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Simmer potatoes, leeks, carrots, and celery in a mixture of vegetable and chicken broth and blend until smooth for a deliciously creamy soup.
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This casserole version of a French classic relies on the ease of canned soups to sauce chicken with ham and Swiss cheese.
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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.