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2,766 PARTY/4 recipes

Roasted Butternut Squash and Goat Cheese with Penne
Roasted Butternut Squash & Goat Cheese with Penne

Roasted butternut squash and onions add tons of delicious flavor, roasted walnuts and freshly chopped basil definitely give the pasta another layer of yumminess. It can be served as a main course or a side dish!

Southern Living Braised Collards with Bacon and Black-Eyed Peas
Southern Living Braised Collards with Bacon & Black-Eyed Peas

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Tomato, Feta and Pesto Phyllo Tart
Tomato, Feta & Pesto Phyllo Tart

Phyllo pastry gives the tart super crispy texture, feta cheese and juicy tomatoes are absolutely a delicious combo. Serve with some fresh basil leaves on top to add a final refreshing touch.

Easy Baked Salmon with Dill on Rice
Easy Baked Salmon with Dill on Rice

Oven baked salmon with dill recipe bakes in rice topped tomatoes and mushrooms for an easy weekday main dish recipe.

Quick Zucchini Party Pickles
Quick Zucchini Party Pickles

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Potato, Carrot and Bell Pepper Stir-Fry
Potato, Carrot & Bell Pepper Stir-Fry

An easy and tasty classic Chinese dish. Slice potato, carrots and bell pepper into matchsticks, quickly stir-fry with a Chinese sweet-sour sauce. Serve with steamed rice.

Superbowl Oven-Fried Jalapeno Poppers (low-fat)
Superbowl Oven-Fried Jalapeno Poppers (low-fat)

These stuffed jalapeno peppers are "fried" in the oven to cut the fat in a big way. A mixture of refried beans and cheese creates a warm and gooey inside with the cornmeal delivering a delicate crispy outside. Perfect for New Years or Superbowl gatherings.

Curried Cauliflower Salad
Curried Cauliflower Salad

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

Dennis' General Tso Chicken
Dennis' General Tso Chicken

This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)

Frank’s® RedHot® Buffalo Chicken Dip
Frank’s® RedHot® Buffalo Chicken Dip

This is one of the most popular dips I make at all of my parties. From football to holidays, it is always the first dish to be empty!

Swiss Steak (3 Versions, Stove Top, Crockpot, Oven)
Swiss Steak (3 Versions, Stove Top, Crockpot, Oven)

Learn how to make a savory swiss steak in a variety of ways with this simple and easy to understand recipe.

Hawaiian-Stuffed Chicken Breast
Hawaiian-Stuffed Chicken Breast

Made this Hawaiian stuffed chicken breast for dinner, didn't have herb stuffing mix, so I sliced up 1 slice of whole grain bread into 1/2-inch cubes, tossed with a bit dry Italian herb mix and a bit olive oil...

Bacon Sweet Potato Bites
Bacon Sweet Potato Bites

This handy appetizer impresses everyone, simple, easy and full of flavor and very easy to eat.

Classic Green Bean Casserole-Low Fat and Low Calorie
Classic Green Bean Casserole-Low Fat & Low Calorie

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

Asparagus Cheese Party Sandwiches
Asparagus Cheese Party Sandwiches

Even goat cheese haters like these sandwiches when cut in half with cream cheese. The creamy cheeses match up perfectly with asparagus. Cut into triangles color of sandwich is so pretty. They are perfect food at the party!

15 Minute Perfect Shallow Poached Salmon
15 Minute Perfect Shallow Poached Salmon

Incredibly quick and easy and packed with flavor. Shallow poaching keeps the flavor from leeching into the poaching liquid and then reducing the liquid to make a sauce captures every last drop of delicate flavor.