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The perfect picnic pasta salad! Chopped chicken combines with toasted sesame seeds, spinach and green onions, all marinated in a sweet and tangy soy and vinegar-based dressing.
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This is the basic recipe my gram used to use to make her potato salad. It sounds odd, but the anise is really good in this dish.
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Quickly extract the flavors of chicken plus 4 types of dried seafood in a pressure cooker to make this umami ramen broth that's seasoned with a soy sauce-based tare.
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I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
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Ground turkey is combined with thousand island dressing, mozzarella cheese, and sauerkraut for this alternative to the classic Reuben sandwich. Serve with additional thousand island dressing for dipping.
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This traditional Vietnamese dipping sauce is made with fish sauce, vinegar, lemon juice, garlic, and Thai chile peppers, the amounts of which can be adjusted to personal preference.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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A salad made with elbow macaroni and kidney beans has a red wine vinegar and light mayonnaise dressing. It is perfect for picnics!
cooking.nytimes.com
This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toasted English muffins make a perfect crust for mini breakfast pizzas.
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A brilliantly-colored, fresh sweet pepper salad is tossed with toasted sesame dressing for an Asian-inspired side dish.
www.chowhound.com
This pasta salad is a hit at every gathering I take it to. Goes well with barbeque, and is a great pot luck dish. My mother has made this for years as well...