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Plenty of zucchini keeps the rich and creamy chicken Alfredo sauce from being too heavy. Whole wheat fettuccini completes this hearty meal.
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The Italian classic gets a southwestern twist.
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A Brussels sprouts recipe with kimchi and bacon from Chef David Chang at Momofuku.
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Serrano chile sauce provides some kick to this tuna salad.
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This green bean casserole is made with cream of broccoli soup, creamy salad dressing, sour cream, and Cheddar cheese-flavored fried onions.
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This cherry tomato-corn salad flavored with raisins and basil holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.
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Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.
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Tired of tuna salad? Then try salmon instead. The dressing is delicious and a bit different from your typical tuna fare. Yogurt, chopped celery, capers are combined and folded into the salmon. Serve on a bed of shredded lettuce. Serves four.
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A basic ravioli stuffed with a mix of fresh mozzarella and tangy pecorino cheeses.