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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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Marinated artichokes, tomatoes, and capers make a quick and easy sauce for fresh shrimp. Served with whole-wheat pasta and tangy goat cheese, this pasta dish is a deliciously light dinner.
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Making veggie burgers from scratch hardly takes any more time than pulling premade ones from the freezer, but these homemade burgers are packed with far more nutrition and flavor than the store-bought variety.
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This oven-smoked pastrami recipe cures, smokes, and steams beef brisket to tender perfection.
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Serve this patriotic pasta salad loaded with tomatoes, blue cheese, and pasta for a festive addition to the 4th of July picnic table.
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Slow cooking brings out the spicy sweetness of this Kielbasa dish--made zesty with ketchup, horseradish, and brown sugar.
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Pumpkin puree, milk, brown sugar, and cinnamon are all you need to make this fall smoothie.
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.
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A great pie crust for any recipe that calls for shortbread crust.
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Make this a few days before you need it, for the flavors to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking utterly delicious.
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A very flavorful biscotti made with almonds and butterscotch chips and flavored with bourbon whiskey. A modern twist on a classic cookie.