Search Results (13,363 found)
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This recipe is by Bryan Miller and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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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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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Brioche French toast, pan-fried and then finished in the oven, is topped with browned butter and maple syrup in this decadent brunch dish.
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Mashed russet potatoes mixed with a purée of parsley and green onions.
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The addition of fruit and yogurt makes this easy pasta salad a unique, delicious choice to bring to parties or potlucks.
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This is a creamy Greek yogurt ranch dressing that gives a fresh herbal flavor to any tacos, burritos, or salads it is paired with.
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Get Yogurt Wet Rub for Chicken Recipe from Food Network
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Cooking with yogurt has become mainstream you find it in all sorts of sauces. Michael Symon is still convinced it's best on grilled meat like these kebabs, though.
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Egg salad made with Greek yogurt and brown sugar instead of mayonnaise is a quick and easy version of the classic egg salad recipe.
cooking.nytimes.com
This recipe is by Trish Hall and takes 10 minutes plus 4 to 5 hours for draining.. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: plus, chives, black pepper