Search Results (1,187 found)
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Potatoes, carrots, onions and bell peppers are dressed in a spicy Italian dressing mixture and baked. Use red, or any color bell pepper, if desired.
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I tweaked a recipe that I found in an old cookbook, wanted a great homemade chicken soup recipe that took no time at all.
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A classic dish made healthier by using half and half instead of heavy cream and lemon juice instead of white wine. This version of Chicken Cordon Bleu is still ribbon worthy.
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This quick, easy quiche is made with fresh zucchini, and is mixed entirely in a food processor.
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Jansen Chan, the pastry chef at Manhattan's Oceana, toys with the classic panna cotta, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.
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This delicious tuna and avocado salad is packed with flavor for an interesting twist on typical tuna. Perfect for a satisfying lunch or picnic take-along, especially if you love fresh avocados. Serve cold with crackers or in lettuce cups.
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This moist, nutty bread is a terrific way to use up late-summer zucchini.
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This saucy classic pairs cooked chicken or turkey with broccoli in a cheesy sauce, which stirs together easily. Bake until piping hot and serve with hot biscuits or noodles.
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This crowd-pleasing casserole uses pantry ingredients and refrigerator staples baked until the filling is bubbling and the piecrust topping is golden.
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Get Herb Salt Crusted Prime Rib Recipe from Food Network
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Give your leftovers new life in this family-friendly dish.