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Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.
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Using brown rice instead of white rice, and using low-fat milk instead of whole milk, makes this favorite creamy dessert healthier for the whole family to enjoy.
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A little less fat than regular peanut butter cookies.
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A versatile potato salad with lots of flavor and a nice crunch
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cooking.nytimes.com
Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Diced chicken strips coated with buffalo wing sauce are hidden inside ranch-flavored mashed potato pancakes. Now you can enjoy the taste of buffalo wings for breakfast!
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
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Dazzle guests with this creamy, cold cauliflower soup.
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