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cooking.nytimes.com
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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A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.
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A perfect little French raspberry tart with homemade almond shell, creamy mascarpone filling, and fresh raspberries sprinkled with pistachio nuts makes a great finish to a great meal. You'll put down your spoon and say, Ooh-la-la!
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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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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!
www.chowhound.com
The citrus note of the beer and the orange zest give a new zing to fried shrimp
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These guilt-free muffins are moist with yogurt and packed with apples, zucchini, and carrot.
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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.
www.delish.com
Lettuce, tomatoes, cucumber, red onion, avocado, and olives are tossed in a creamy dressing with the flavor boost of Pace® Picante Sauce.