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Sargento's Reduced Fat Swiss cheese and Shredded Parmesan combo make this baked classic ooze with cheesy goodness.
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Potatoes are baked with a vegetable broth and flour gravy, soy cheese, soy milk, and spices in this vegan potatoes au gratin recipe.
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Green tomato relish loaded with Granny Smith apples and red bell peppers is a sweet and savory topping for pork chops or sausage.
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Get Cuban Sandwich Casserole Recipe from Food Network
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Inspired by the Moosewood Low-Fat cookbook, I have simplied a bit. To make it over the top, just add some bacon or salumi!
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These quick and easy cheeseburger sliders are baked together on Hawaiian rolls and served straight out of the baking dish, casserole-style.
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This layered pasta salad with ham, tomatoes, and celery is topped with deviled eggs to create a potluck dish that presents beautifully.
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Get Roasted Butternut Squash Salad with Warm Cider Vinaigrette Recipe from Food Network
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Grilled marinated chicken breasts are diced and tossed in a tangy, piquant sauce studded with grapes, lemon zest, poppy seeds and cashews.
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This sauce gets its sweetness from apple juice, honey, brown sugar, and molasses, and its tang from vinegar, ketchup, and spices.
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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Warm red potatoes are folded into a creamy Dijon dressing for a tangy salad perfect for any gathering.