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1, 2, 3 Taco Dip

  1. 1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

  2. 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

  3. 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

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Almond Cream with Strawberries

  1. 1/4 cup slivered almonds

  2. 2 cups strawberries, rinsed

  3. 1 cup part-skim ricotta

  4. 2 tablespoons sugar or Splenda Granular

  5. 1/4 teaspoon almond extract

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Almond-Pear Gratins

  1. 1/4 cup granulated sugar

  2. 1/2 teaspoon freshly grated orange zest

  3. 1 large egg white

  4. 1/2 cup sliced almonds

  5. 1 1/4 cups water

  6. 4 almond-flavored herbal tea bags

  7. 5 teaspoons brown sugar, or Splenda Granular

  8. 1 tablespoon orange juice

  9. 4 teaspoons lemon juice, divided

  10. 2 firm Bosc pears

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Amazing Pea Soup

  1. 12 cups water

  2. 2 pounds English peas with shells

  3. 1/3 cup finely chopped fresh dill, plus sprigs for garnish

  4. 1 teaspoon salt

  5. Freshly ground pepper, to taste

  6. 3/4 cup low-fat plain yogurt

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Ambrosia

  1. 12 large oranges

  2. 4 kiwi, peeled, halved and sliced

  3. 6 teaspoons sugar, divided

  4. 1/2 cup dry sherry

  5. 2 tablespoons Cointreau, or other orange liqueur

  6. 1/2 cup shredded or shaved fresh or dried unsweetened coconut, toasted (see box)

  7. Fresh mint sprigs for garnish

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Apricot Canapes

  1. 16 dried apricots

  2. 8 teaspoons crumbled blue cheese

  3. 2 ounces chopped shelled pistachios

  4. 1/2 teaspoon honey

  5. Freshly ground pepper

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Apricot Smoothie

  1. 1 cup canned apricot halves in light syrup

  2. 6 ice cubes

  3. 1 cup nonfat plain yogurt

  4. 3 tablespoons sugar

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Apricot Whip with Raspberries

  1. 1/2 cup firmly packed dried apricots

  2. 1/2 cup orange juice

  3. 1/4 cup sugar

  4. 2 tablespoons brandy, or 1 teaspoon vanilla extract

  5. 1 1/2 cups nonfat plain yogurt

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Aromatic Rice Pudding

  1. 2 tablespoons pine nuts

  2. 2 tablespoons golden raisins

  3. 1 teaspoon freshly grated lemon zest

  4. 2 cups prepared rice pudding

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Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)

  1. 10 artichokes, trimmed

  2. 1 tablespoon extra-virgin olive oil

  3. 1 1/2 pounds new potatoes, (about 8), scrubbed and cut in half

  4. 1 pound carrots, (about 6), peeled, split lengthwise and cut into 2-inch pieces

  5. 1 pound leeks, (about 4), white and light green parts only, split lengthwise, thoroughly cleaned and cut into 2-inch pieces

  6. Salt & freshly ground pepper, to taste

  7. 1 1/2 cups water

  8. 2/3 cup finely chopped fresh parsley

  9. 1/3 cup finely chopped fresh dill

  10. 2 tablespoons finely chopped fresh mint

  11. 1 tablespoon freshly grated lemon zest

  12. 1/4 cup lemon juice

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Asparagus & Salmon Spring Rolls

  1. 24 thick or 36 thin asparagus spears, (about 2 pounds)

  2. 2 3- to 4-ounce packages smoked wild salmon

  3. 12 8-inch rice-paper wrappers, (see Notes)

  4. 1 ripe avocado, cut into 24 slices

  5. 1 cup shredded carrot

  6. 1/2 cup chopped fresh basil

  7. 1/2 cup chopped fresh mint

  8. 1/3 cup reduced-sodium soy sauce

  9. 2 tablespoons orange juice

  10. 2 tablespoons lemon juice

  11. 2 tablespoons mirin, (see Notes)

  12. 1/4 teaspoon crushed red pepper, or more to taste

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Avocado Ice Cream

  1. 1 1/2 cups avocado puree, (see Tip), from about 3 ripe large avocados

  2. 1 1/2 cups water

  3. 1 1/3 cups sugar

  4. 1/4 cup lime juice

  5. 1/3 cup tequila

  6. Lime zest, for garnish

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