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Made with Greek yogurt instead of mayonnaise, this light ranch dressing is a tasty addition to wraps and salads.
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A tasty turkey meatloaf boldly seasoned with rosemary and Dijon mustard is the perfect meal for those trying to cut back on red meat.
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Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.
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Cooked in a pressure cooker or slow cooker, venison is moist and tender. Enjoy it as a main course or as a filling in a tortilla.
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This turkey congee is a variation of a traditional Chinese rice porridge, eaten for breakfast or brunch, and is a great dish to create with turkey leftovers.
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This New England style clam chowder features potatoes, celery, onion and garlic and is thickened with flour, butter and half-and-half.
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This broccoli slaw gets a smoky flavor from mesquite seasoning and smoked chipotle chile powder, and would make a great side dish for ribs, grilled chicken, or fish.
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Get Smoked Whitefish Pate Recipe from Food Network
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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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A gourmet grilled mushroom sandwich will have your burger-loving friends drooling with envy. Portobello mushroom caps, buffalo mozzarella cheese slices, roasted red pepper, grilled onions, basil, and fresh tomato top toasted buns.