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Romaine lettuce, apple slices, Cheddar cheese, fresh herbs, and toasted pecans, tossed with Dijon vinaigrette makes an amazing salad.
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Easy, yummy appetizer. Great for unexpected guests during the holidays. Serve with crackers and assorted apple slices.
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This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The rich, bold flavor of mackerel is a wonderful partner to pasta's toothsome canvas.
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Perfectly hard-boiled eggs are mashed, then mixed with mayonnaise, Dijon mustard, celery, and dill pickle relish, for a creamy egg-salad-sandwich filling.
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Pie dough takes the place of the bun in this nifty recipe. First, the dough is patted into the pie tin. The savory filling is a mix of ground beef, onion, garlic, cheese, milk, pickle juice, and a bit of flour. The pie is then baked in a hot oven and more cheese is sprinkled over the top as it bakes.
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These go quickly at gatherings - so be sure to put some to the side for yourself! The smoked salmon flavor blends beautifully with the egg, and the dill adds just a hint of cool spice.
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A sweet and creamy tuna salad with crabmeat, chopped egg, pickle relish and onion. Seasoned with dill weed and yellow mustard. Great on crackers or to use as a sandwich filling.
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Crunchy potato chips are a game changer in this classic sandwich.
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This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.