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This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.
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Split pea soup with ham is a thick and creamy meal to serve on cold winter days. Serve with a chunk of crusty bread.
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A tarragon infused vinegar and oil dressing with a smidgen of sugar, makes this classic spinach/bacon/egg salad just a bit different.
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Get Kale with Garlic, Anchovies and Ale Recipe from Food Network
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Lime juice and cider vinegar balance the sweetness of the tomatoes, onion, mango, and sugar in this salsa recipe.
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Fool-proof bearnaise sauce made in the blender will impress your guests and is perfect for steak, vegetables, or even eggs Benedict.
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Matbucha (Mott-Boo-Chah) is a cooked tomato and roasted bell peppers salad that is popular in Israel, Morocco and throughout the Middle East. The name Matbucha literally means 'cooked salad' in Arabic. It is usually served as a side dish but it also works well over fish.
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The sweet and spicy sauce here punches up traditional toothpick-ready meatballs.
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Catfish fillets are brushed with butter, coated with spices, and baked with tomatoes and chile peppers.
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Mashed potatoes and chopped spinach are baked with sour cream, butter and chives, and shredded Cheddar cheese is melted on top.
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These yummy morsels of potato are a tasty take on Irish boxty and are a great way use up leftover mashed potatoes.
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This dressy appetizer pairs fresh figs and ricotta cheese with basil and balsamic vinegar for an easy and elegant presentation. Enjoy this Italian-inspired specialty at the peak of summer when all of the ingredients can be found fresh and ripe.