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cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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This green bean casserole is made with cream of broccoli soup, creamy salad dressing, sour cream, and Cheddar cheese-flavored fried onions.
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Chicken quinoa salad with asparagus, tomatoes, and basil is a refreshing summer salad that is similar to pasta salad.
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A simple, fresh spinach salad combines left over roast turkey meat with mandarin orange segments and a fruity vinaigrette.
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture.
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Avocados in this seafood salad help your body to absorb beta-carotene from the crispy endive leaves.
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All you need for this quick and delicious salad is lettuce, Gorgonzola cheese, artichokes, walnuts, and olives.
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This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
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Hard-boiled eggs, bacon, and tomato are stirred into avocado in this savory tostada filling.
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The three components of this salad can be readied ahead of time and later mixed together for a healthful lunch. For the freshest tasting salad, open the can of tuna right before serving.