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Cucumber, onion, and dill get a quick dressing in vinegar and oil for a simple, Hungarian-inspired cucumber salad.
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Creamy mashed potatoes are piped into rosettes and baked into duchess potatoes, an elegant appetizer or side with crispy golden brown peaks.
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Cooked macaroni is tossed with your favorite Italian dressing, then marinated overnight, for a creamy tuna-mac salad with loads of flavor.
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Serve these crispy tuna patties as an appetizer or make delicious hot sandwiches.
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This recipe makes a big salad of Romaine lettuce, arugula, and mixed greens tossed with ham, beans, avocado, cucumber, tomato, sweet pepper, and radishes.
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Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
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Chef John's quick-and-easy green onion potato salad passes by mayonnaise in favor of yogurt and garlic with a touch of mustard.
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Tastes like classic hummus, but made with quick-cooking red lentils.
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This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb gyros. Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce.
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This fresh tomato salsa is made with red onion, minced jalapeno, lime juice, and seasonings. For best flavor, let it chill for 3 hours before serving.
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Get Broccoli Cheese Baked Potatoes Recipe from Food Network
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This hearty main-dish pasta salad from the sea tastes of cumin, cilantro, and the bold flavors of Pace®.