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This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This baked apple and kale casserole is a delightful vegetarian side dish that can also be served as a dip.
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A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
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Give your hamburgers a Greek-inspired twist by adding goat cheese, feta cheese, and oregano to your ground beef or ground lamb. Serve with a tangy yogurt sauce.
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This is a great vegetarian recipe that can be served for any meal. It's one of my dad's favorites!
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The citrus note of the beer and the orange zest give a new zing to fried shrimp
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Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both).
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Slices of whole wheat bread line the quiche pan, followed by a layer of sauteed zucchini and tomatoes, and a sprinkling of oregano. Next? Cottage cheese, yogurt, eggs and Parmesan cheese. Top with more cheese and bake!
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A hearty bowl of steel-cut oats has the delicious spiced flavor of carrot cake, full of raisins and apple, and topped with crunchy pecans and yogurt.
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Lettuce, tomatoes, cucumber, red onion, avocado, and olives are tossed in a creamy dressing with the flavor boost of Pace® Picante Sauce.
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Chicken salad takes a yummy tour to Greece with tangy Greek yogurt, hummus, and kalamata olives.
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These delicious, rich chocolate-hazelnut cookies are crispy on the outside and chewy on the inside.