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Give coleslaw a twist by adding grated apples and carrots to the standard green and red cabbage mixture. Tossed with a low fat mayonnaise and sour cream dressing, it's naturally sweet and crunchy.
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This pink and red potato salad is made with beets, potatoes, carrots, and sauerkraut.
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Sweet dill pickles and Dijon mustard give this tuna salad a bit of kick. And if you 've never tried making your tuna sandwich with nice thick slices of raisin bread, then why not give it a try. It 's wonderful. Really!
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Grated beet provides the Russian influence on a classic deviled egg, and it turns them a lovely color.
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Using ranch dressing as the base for this salad with potatoes, carrots, peas, pickles, onion, and ham makes for a fantastic twist to traditional potato salad.
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This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner.
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A great way to wake up in the morning, or wind down in the evening. Tomato-vegetable juice and spices are heavily doused with vodka.
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Get Celery Root Remoulade Recipe from Food Network
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I picked up this recipe from Germany, it is very simple and tasty. For a different taste, omit the gherkins and add 1/4 cup of chopped ham. The basic recipe is also delicious with boiled new potatoes instead of pasta.
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Get Pheasant with Cranberry Honey Recipe from Food Network
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This easy recipe features sour cream and creamed corn for a tangy smooth flavor boost. This tasty cornbread bakes in a cast iron skillet.
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This recipe is by Craig Claiborne And Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.