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Make a flavorful side dish of sautéed zucchini using just six ingredients. This four-step guide includes an instructional video to guide you through the process...
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Dressed with a pistachio-caper vinaigrette.
cooking.nytimes.com
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg I like to freeze them, and the soup, in advance.
www.delish.com
Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
www.allrecipes.com
Curry and nutmeg perfectly complement pumpkin in this light and savory pumpkin soup.
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Egg salad made with celery, shredded carrots, and fat-free mayonnaise is a healthier and colorful version of the classic sandwich filler.
www.allrecipes.com
Try an easy coleslaw made with zucchini and carrots--it's a fresh way to use up that bumper crop of zucchini.
Ingredients: zucchini, carrot, fat, sugar
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Bring some excitement back to breakfast by dressing up your scrambled eggs with rich Asiago cheese, onions, crispy peppers and the robust flavor of Margherita® Genoa or hard salami.
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Easy to make Leek, Bacon, and Cheddar Mac and Cheese!
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Great and green, this light gelatin salad made with pears and reduced fat cream cheese and whipped topping is a staple at any holiday meal in our family.
Ingredients: sugar, water, juice, cream cheese, fat
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Leftover ham bones are a perfect addition to potato and corn chowder in the slow cooker for a warm and comforting weeknight dinner.
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Creamy and satisfying, this traditional New York cheesecake is made healthier with reduced fat cheese, milk, and sour cream.