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cooking.nytimes.com
An easy way to give roast chicken some character is to baste it with flavorful liquid Contrary to conventional wisdom, this does nothing to keep the bird moist Even a very lean bird remains moist as long as it isn't overcooked
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This healthier version of sugar cookie icing uses low-fat milk and leaves out the corn syrup, however it stills dries hard and shiny with bright colors.
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Prepared mayonnaise, ketchup, pickle relish, and lemon juice are blended together for this super-easy version of Thousand Island dressing.
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This is a great bruschetta recipe based on an artichoke dip. It's always a huge hit! Try adding spinach or tomatoes!
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Vegetarians can still enjoy the flavors of a BLT by substituting the bacon with tempeh bacon creating a TLT instead.
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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Broccoli is tossed with bacon and sweetened dried cranberries before being tossed with a mayonnaise-based dressing for a tasty deli-style salad.
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Serve this smooth blend of black olives, walnuts and spices on toasted bread.
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This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.
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Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
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Made with Greek yogurt instead of mayonnaise, this light ranch dressing is a tasty addition to wraps and salads.