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This recipe makes low-fat muffins with great taste and texture. Egg whites, non-fat milk, and only a little oil does the trick.
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A green tube cake made by altering a cake mix with pistachio pudding and green food coloring.
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Pan-fry Brussels sprouts in butter and crispy bacon for a smoky addition to your vegetable side dish. You can add a little of the bacon grease to the dish if you prefer.
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Brussels sprout leaves, cranberries, and cinnamon-roasted almonds are tossed in a maple-Dijon dressing in this impressive pot-luck dish.
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Here's a version of the classic "en papillote" preparation - the fish and vegetables emerge from their packets delicately perfumed and perfectly moist.
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This Italian sweet and sour pickled fennel recipe (finocchi in agrodolce) can be served as a side dish or an appetizer with an aperitif.
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This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
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This tangy sauce also works well with chicken paillards.
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Crispy baked potato stacks with Parmesan and garlic! So easy to make in a muffin tin.
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Cucumbers blended with yogurt, garlic and lemon and chilled to make a cool dip.
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Shredded cucumber is mixed with olive oil, salt, and onions in this vegan version of tzatziki sauce, a Greek-inspired condiment.