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Cherries and banana are given a shot of almond extract in this tasty smoothie.
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Fish fillets are coated with crushed cereal breading and the fries are sweet potato wedges for this healthier take on classic fish 'n' chips.
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Tired of tuna salad? Then try salmon instead. The dressing is delicious and a bit different from your typical tuna fare. Yogurt, chopped celery, capers are combined and folded into the salmon. Serve on a bed of shredded lettuce. Serves four.
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The Italian classic gets a southwestern twist.
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A Brussels sprouts recipe with kimchi and bacon from Chef David Chang at Momofuku.
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This green bean casserole is made with cream of broccoli soup, creamy salad dressing, sour cream, and Cheddar cheese-flavored fried onions.
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If you like figs, you'll love this recipe for creamy fig ice cream that receives an extra tang from sour cream.
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Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
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Sriracha, chile-garlic sauce, gives a kick to deviled eggs, a classic party favorite.
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Red salmon is complemented with golden raisins and apples and given a kick with crushed red pepper flakes. Serve on bagels, whole wheat toast or whole wheat saltines.
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Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.
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This dressing with avocado, lime, and ranch seasoning works as a salad dressing or a dip for veggies. Feel free to reduce the garlic amount if you're not a huge garlic fan.