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cooking.nytimes.com
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined After that, such a sandwich must be counted a special treat, and adapted to adult use
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Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
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Just cottage cheese, Parmesan cheese, eggs, and spinach in this simple baked side dish with a pleasing flavor.
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Very tasty and fluffy quiche made with spinach and cheddar. Easy to prepare.
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Quick and easy! You can make a fresh version of this classic condiment that tastes better than what you would buy in the store. Serve with your favorite fish.
Ingredients: mayonnaise, onion, pickle relish
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Cornmeal gives these waffles extra texture without weighing them down.
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Warm balsamic strawberries melt the ice cream giving a strawberry Romanoff decadence without the calories. You could also serve these over yogurt.
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A scrumptious olive and cheese mixture melted on English muffins.
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Bite-size chicken breast pieces spend the night luxuriating in a low fat, Middle Eastern marinade before being baked or skewered and barbequed. They taste great with pita bread and some pickled turnips.
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Get Caviar Stuffed Eggs Recipe from Food Network
www.chowhound.com
This savory recipe for all-beef meatloaf is flavored with cremini mushrooms, fresh thyme, rosemary, red wine, and fontina cheese.