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cooking.nytimes.com
This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious Everyone will think you slaved for hours when, really, you slaved for about 20 minutes
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Leave deli-style pasta salad behind and try this fresh version with shrimp and a bright lemon dressing.
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Your hot dogs deserve the best, and this is it! Homemade relish is sweet, tangy, and tastes like childhood.
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Thick, gooey caramel layered over sweet, refreshing bananas and topped with rich, crunchy toffee bits make this a pie worth writing home about!
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I adore curry and thought that this aromatic spice would be a natural with tuna. My family thinks that I was right and ask for these tuna-melts often. Easy and very tasty. To keep this recipe on the light side, use non-fat mayo and low-fat cheese.
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English muffins are layered with avocado, sprouts, tomato, Ranch dressing, sesame seeds and smoked Cheddar, then lightly broiled. Garnish each with a black olive, if desired.
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Get Unencumbered Recipe from Food Network
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These fresh spring rolls with imitation crab and vegetables are reminiscent of a spicy sushi roll and make for a quick and easy appetizer.
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Get Octopus Salad Recipe from Food Network
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An eggs Benedict recipe that makes the classic breakfast and brunch dish of hollandaise sauce, English muffin, and Canadian bacon into a sandwich.
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Cake mix bar cookies are quick and easy treats that are bound to please a crowd, filled with peanuts and toffee candy, topped with coconut.