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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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This rotini pasta salad has a sweet sauce made from sweetened condensed milk, sugar and mayonnaise. It's a family favorite, due to the sweetness.
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A spur-of-the-moment creation when I wanted something with a great flavor punch and lots of color, plus quick to prepare---this one fills the bill, with baby spinach and colorful cranberries and mandarin oranges, plus the crunch of sweetened almonds and the pungent feta cheese---a new favorite at our house! You may substitute blue cheese for the feta and any kind of sweetened pecans or walnuts, if desired, for the almonds.
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Recipe By: Grace Parisi Servings: Makes about 4 cups
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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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Start a new holiday tradition by making this scrambled egg breakfast casserole on Christmas morning.
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.
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Rich salmon, roasted and flaked into a creamy, honey-mustard sauce is an ideal counterpoint to toothsome ziti here.
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Get Mr. E's Chicken Soup Recipe from Food Network
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Pantry ingredients come to the rescue when you want to fix a quick meal of sloppy joes that the kids will love. Serve the thick, smoky filling on buns.
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This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
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Fresh parsley and breadcrumbs set these seafood-stuffed mushrooms apart--butter and eggs add extra richness.