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Red potatoes - with their skins left on - make this potato salad colorful and fancy. And the dressing is perfect - dill weed, mustard, mayonnaise and green onion. Chill a bit so that the flavors mingle and serve.
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Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.
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Whole wheat muffins, honey-sweetened and packed with flavor, still manage to be low-fat and good for you. Nonfat milk, egg whites and just a little oil make these the healthy choice.
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This gelato recipe has the sweet flavor of honey mixed with the savoriness of sesame.
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This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories. Serve on romaine lettuce, as a crudité dip, or spread on fish before broiling.
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I've always called this a buckle (I'm from the Midwest), but my friends here in California, say it's a 'coffee cake', but no matter the name they love it!
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Make your own instant soup mix with non-fat dry milk, chicken boullion granules, seasonings and thickening agents.
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Get Shaved Vegetable Tart Recipe from Food Network
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Apples, walnuts, and cranberries in a creamy sauce make an excellent side dish for Thanksgiving or Christmas dinners!
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A portable s'mores-flavored tart with marshmallow, chocolate, and a graham cracker crust.
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Greek yogurt adds creaminess to these poppy seed muffins that are perfectly moist and delicious.