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Here's a flavorful sandwich twist on a classic salad that's a good source of both calcium from the cheese and vitamin A from the lettuce.
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Using the reduced fat versions of condensed cream of chicken and celery soups keeps the calories down in this creamy rosemary flavored soup with shrimp and frozen corn.
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Here's the Outlaw Chef's "Rio Grande Cornbread" Recipe from Food Network
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First popular in Punjab, India, and originally sometimes flavored with ground cumin, today's version of lassi is a sweet, frothy blend of yogurt, milk, and fruit served well chilled.
Ingredients: strawberries, sugar, milk, yogurt, ice
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Zucchini is brushed with olive oil, sprinkled with Greek seasoning and feta cheese, then grilled in this quick and easy vegetable side dish.
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A recipe for Italian Style Breakfast Toast
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Get Sweet and Smoky Popcorn Recipe from Food Network
Ingredients: corn, butter, parmesan, chili powder
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Get Sweet and Smoky Popcorn Recipe from Food Network
Ingredients: corn, butter, parmesan, chili powder
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Dip fresh shrimp in this yogurt, honey and mustard sauce. It's an exciting alternative to cocktail sauce.
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Get Hot Borscht from the Russian Tea Room Recipe from Food Network
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This chicken salad dish is perfect for luncheon or a light supper. Toasted walnuts, sliced celery, and orange sections provide an additional tapestry of textures...