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This is my spin on a popular creamy cheese fondue. Have fun with it and incorporate the cheeses and veggies you like. Serve with veggies and bread sticks.
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Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.
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What's better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry! A wonderful dinner recipe for all occasions.
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This healthy grain bowl packs in protein, fresh veggies and herby dressing.
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Get Crepes with Blueberry Stuffing and Rhubarb Compote Recipe from Food Network
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Using 2% milk gives this rustic soup just a little bit of creaminess without all of the fat. You can easily make it vegetarian by substituting the chicken broth with vegetable broth.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables.
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The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
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Chicken sauteed in white wine, lemon and butter gets a boost from mushrooms in this rendition of a classic.
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Get Icebox Cake with Slice and Bake Peanut Butter Sandies Recipe from Food Network
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This comforting, delicious gluten-free pasta soup with squash is perfect for chilly days.