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These high-protein burgers are a great way to edge away from beef and still feel like you’re eating a burger If you sear them quickly they’ll be nice and moist.
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These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.
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Cheddar cheese, green onions and crumbled bacon are added with pre-baked potatoes to a roux-thickened milk base in this soup which is finished with sour cream.
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Get Slow-Cooker Smoked Chicken and Shrimp Gumbo Recipe from Food Network
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With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
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Get "Kimchee" Salad Recipe from Food Network
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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A savory dough is sprinkled with green onions and sesame oil, coiled into a round, then rolled out into flatbreads and pan-fried. Serve with hot and sour sauce or your favorite Chinese sauce for dipping.
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This creamy, comforting chowder with potatoes, green beans, and corn is a great way to use up leftover cooked salmon in a weeknight dish.
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This heavenly, not-so-heavy mushroom and barley soup, from Jewish cooking author Joan Nathan, owes its rich flavor to copious amounts of fresh mushrooms and snipped dill.
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Herbed macaroni salad with shrimp is flecked with parsley and gets a slight tang from lemon juice, creating a new version of traditional macaroni salad.
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Quinoa, butternut squash, zucchini, cranberries, and dried apricots add flavor and color to a pilaf-like dish that's vegetarian and gluten-free.