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This delicious dish is amazingly adjustable. The spaghetti squash supports sweet potato, carrots, onions, and acorn squash for a hearty side dish or a meal all by itself.
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This recipe is a great way to use up leftover Thanksgiving turkey and has a creamy sauce made with leeks, carrots, and celery.
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Dakjjim is a comforting Korean chicken soup cooked low and slow with soy sauce, sesame oil, onions, carrots, and a subtle spicy kick.
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Don't toss your broccoli stems! They're sweet and tender, and fantastic tossed with cabbage, carrots, and a tangy cranberry orange dressing for this delicious slaw.
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Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The addition of cucumber makes this oyster dish perfect for summer. Top it off with some caviar for extra richness.
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Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!
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Classic chocolate chip oatmeal cookies are given a healthier makeover. Carrots are added as a natural sweetener and dried cranberries replace half of the chocolate chips.
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This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
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Grandmother's traditional roast chicken just got healthier by adding more vegetables, using butter instead of margarine, and leaving out the powdered seasoning.