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Turkey with Roasted Carrots

Perfect for holidays or when you are in the mood for turkey, this recipe will deliver great flavors. The roasted carrots add flavor dimension to this meal and a classic pumpkin pie makes a delicious favorite finale.

Rate & Review

This Creamy Parmesan Salad Dressing is ideal to drizzle over a tossed salad with cooked ham cubes, cherry tomatoes, sliced cucumbers, radishes and baby carrots. Add crushed red pepper to taste, if desired.

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recipe

Ingredients:

  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 pkg. (3 oz.) cream cheese, at room temperature, cut up
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • 1/2 teaspoon Italian herb seasoning
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper

Directions:

PLACE evaporated milk, cream cheese, Parmesan cheese, herb seasoning, garlic salt and pepper in blender; cover. Blend until smooth. Pour into small container. Cover; refrigerate for 2 to 3 days.

Makes 1 cup salad dressing.

reviews

Review This Recipe
  •  Star(s)

    The Love of Parmesan & Garlic

    Elizabeth Halfman from Davenport, IA

    To double the batch and keep the cost down, I added a 1/2 teaspoon of cornstarch and a cup of water as thickening agent. I followed by 3 chopped garlic toes. I did not add the garlic salt. I also doubled on the Parmesan cheese.

  •  Star(s)

    Not a Bad Dressing

    Susan Campbell from GRASS LAKE, MI

    It tastes great, but unless all the ingredients are on sale it is far cheaper to purchase a good-quality bottled dressing. It doesn't have preservatives, so must be used in one sitting.

  •  Star(s)

    Very Good

    pat martinez from PHOENIX, AZ

    For a diabetic, this is a great light salad if you use low fat cheeses and milk. It has many of the ingredients we need on a daily basis and it sure is filling. If you use the recipe ingredients suggested, this is enough for a meal!

  •  Star(s)

    little kick

    amanda reen from Canton, MA

    I made this last night, it's also really good for dipping veggies into, really thick!!

  •  Star(s)

    Creamy Parmesan Salad Dressing

    s barrows from

    Very Good. I added a few cloves of fresh garlic and extra cheeses. Everyone loved it.

  •  Star(s)

    Creamy Paresan Salad Dressing

    LYNNE KRIEGER from YACOLT, WA

    Great taste. Family loved it. So easy. Great over tossed and pasta salads.

  •  Star(s)

    Wow!! What Flavor

    Tonia Walton from LOVELAND, CO

    LOVED this recipe!!!! I made it for my mom on her birthday.... everyone there went back for seconds and thirds....almost skipped the main meal!

  •  Star(s)

    great flavors

    Linda Hitchcock from ALEXANDRIA, VA

    This makes a great salad dressing when serving a dinner of Italian foods. It's comparable to dressings found at a good salad bar.

  •  Star(s)

    Creamy Parmesan Salad Dressing

    tray sayama from SAN JOSE, CA

    What's not to love about this dressing. It's become a favorite in my house!

  •  Star(s)

    It's a keeper!

    Karen Reynolds from Tulsa, OK

    Made this twice; we liked it better with extra cream cheese for a creamier texture. The kids like to use it as dip for carrots and celery in their lunchboxes.

  •  Star(s)

    Dressing

    Lorraine Spencer from Bellingham, MA

    I liked it but I thought you could taste the pepper too much. But I might use it again.

  •  Star(s)

    Creamy Parmesan Salad Dressing

    Roslyn Swift from Ashford, CT

    I made this salad dressing over the weekend and got great reviews from my family at our Sunday night dinner. This dressing has a great taste and I have already been asked to keep making it.

  •  Star(s)

    Great Dressing!

    Nell Able from Denver, CO

    This dressing is very good - easy to make = I added more cream cheese to the recipe to make it thicker. I've never made a salad dressing before, but this is a good one. Thanks.

  •  Star(s)

    Creamy Parmesan Salad Dressing

    dave wilder from boone, NC

    This dressing has a delicious flavor and is easy to make. I think 5 ounces of cream cheese is better, makes a creamier dressing.

  •  Star(s)

    Creamy Parmesan Salad Dressing

    DIANA BATES from Brielle, NJ

    I had pleanty of leftover ham from Easter and made this salad dressing. It made a great lunch salad with ham, romaine, grape tomatoes, radish slices, peppers, olives and thinly sliced cukes.

  •  Star(s)

    Creamy Parmesan Salad Dressing

    Tammie Cabassa from ELYRIA, OH

    Very creamy with a wonderful blend of flavors. The whole family enjoyed.

  •  Star(s)

    Dressing

    Delia Gomez from Webster, TX

    I love this dessert. This is different.

  •  Star(s)

    Creamy Parmesan Salad Dressing

    Ann Rodgers from So. Williamsport, PA

    Dressing is very good. My family like it. When I make it again I will add more cream cheese to make it thicker.


nutrition

Nutrition Facts

Serving Size: 4 servings (1/4 cup each)

Servings Per Recipe: 0

  • Calories: 150
  • Calories from Fat: 100
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 7g (37% of DV)
  • Cholesterol: 40mg (14% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 5g (2% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 5g
  • Protein: 6g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

The sherry and garlic marinade enhances the great natural flavors of this very easy to make roasted turkey dish.

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recipe

Ingredients:

  • 1/4 cup dry sherry
  • 1/4 cup dry white wine
  • 1/4 cup MAGGI Seasoning Sauce
  • 4 pounds turkey breasts, uncooked
  • 2 large cloves garlic, sliced

Directions:

COMBINE sherry, wine and seasoning sauce in large bowl. Place turkey in marinade. Cut slits in turkey breast; spoon sherry mixture over turkey. Press garlic into slits. Refrigerate, brushing frequently with marinade, for 1 hour. Transfer turkey to roasting pan; insert meat thermometer in thickest part of breast.

PREHEAT oven to 350° F.

BAKE for 60 to 70 minutes or until an internal temperature of 180° F is registered on thermometer.

reviews

Review This Recipe
  •  Star(s)

    Yammmi

    michel noujaim from Beirut Lebanon

    delicious dish, easy for begginers and excellent taste


nutrition

Nutrition Facts

Serving Size: 8 servings

Servings Per Recipe: 8

  • Calories: 350
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 4g (20% of DV)
  • Cholesterol: 150mg (51% of DV)
  • Sodium: 140mg (6% of DV)
  • Carbohydrates: 0g (0% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 0g
  • Protein: 50g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Savory Roast Carrots with Shallots and Thyme are a perfect match to most chicken, beef and pork main entrees and provide a colorful accent. Roasting brings out deep flavors in this easy to prepare side dish.

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recipe

Ingredients:

  • 2 pounds small- to medium-size carrots
  • 1 cup sliced shallots
  • 2 teaspoons fresh thyme
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground black pepper

Directions:

PREHEAT oven to 425° F. Place rack in center of oven.

PEEL carrots and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.

ROAST for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

reviews

Review This Recipe
  •  Star(s)

    Outstanding

    Marianne Fowler from Scottsdale, AZ

    What a great healthy way to enjoy carrots and all veggies! Delicious!!

  •  Star(s)

    These are great

    Juanita Wynn from Atlanta, GA

    Loved these carrots. They were easy to make and delicious too. will definitely make again.

  •  Star(s)

    KLC

    Kelly Casale from East Norriton

    I made this recipe for Thanksgiving and it was a hit! Everyone loved it, it's very flavorful. I did not use a whole cup of shallots like it called for, just a half cup and it turned out great.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

    *Percent Daily Values are based on a 2,000 calorie diet.

    Rate & Review

    This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

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    recipe

    Ingredients:

    • 3/4 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 2 large eggs
    • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
    • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
    • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
    • Whipped cream (optional)

    Directions:

    MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

    POUR into pie shell.

    BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

    reviews

    Review This Recipe
    •  Star(s)

      A little flat on flavor

      Sue Hodge from Ohio

      The first time I made this exactly as on the can. My husband looked at it and said it wasn't dark enough and he is right. The pie is missing on the spices. I added 1/2 tsp more cinnamon 1/4 tsp more cloves and 1/2 tsp each of nutmeg and allspice. You can also up the sugar to a total of a cup. Best flavor. My son has to have a pie all to himself whenever I make them. Making some today !

    •  Star(s)

      Awesome!

      Shelby Lawrence from Raleigh

      This pie taste awesome and is so easy to make!

    •  Star(s)

      I won't make any other

      Fiona Wylie from Scotland

      My mom's been using this recipe as long as I can remember, and now it's the only one I'll use. Super easy, and couldn't taste better. (As a baker that would happily live eating solely pumpkin pie, you can take my word for it!)

    •  Star(s)

      fabulouse recipe

      betty makita from CA

      I've used this recipe for years and now use fresh grated ginger instead of the powdered and love it even better. Makes great sweet potato pies, too.

    •  Star(s)

      famous pumpkin pie

      m oulliber from foley al

      looks good

    •  Star(s)

      Best Pumpkin Pie Ever

      Anita Havener from Kansas

      I have been making this pumpkin pie since I was in junior high school. My grandmother and mother made it too. I decided to try using my homegrown pumpkin in my pie this year and could not find my recipe so I had to look for it online. I am a little doubtful about how the pie is going to taste as apposed to using Libby's canned pumpkin, but since I grew the pumpkin, I just had to give it a try. Thanks for having the recipe.

    •  Star(s)

      Too much milk!

      rachel Browr from Portland

      It works better with two thirds cup of Evaporated milk rather than a whole cup. The packages used to say that on the package but it was changed for some silly reason.Now its soupy with that much milk!

    •  Star(s)

      A Thanksgiving (or any time) classic!

      Alicia Miller from Richmond, VA

      In growing up, I was always used to the pumpkin pie that was already made and you stick it in the oven and it's done. Since discovering this, it's the only one I'll use. Another alternative to using all the spices would be to add those measurements together and use The Pampered Chef Cinnamon Plus Spice Blend. This recipe is so easy and so much fun to make! I can't wait to teach my daughter this year!

    •  Star(s)

      Special Pumpkin Pie

      james toney from Hawaii

      I have been baking this pie at Thanksgiving for at least 20 years. As a man this recipe is within my skill range and I have never had any problem with the steps fitting together. I always enjoy eating this pie.

    •  Star(s)

      wonderful pie

      l d from ,

      this pie is so good. i always love a pumpkin pie its good for the winter seasons!

    •  Star(s)

      Love it but I found something...

      Alyssa M from

      I love this recipe but my mother and I use "Pumpkin Pie Spice" instead of Ginger and Ground Cloves. This is the only Pumpkin Pie I will eat.

    •  Star(s)

      The Best

      Rita Collins from Detroit, MI

      This is the only pumpkin pie recipe I have ever used. I will keep using it as long as I have it.

    •  Star(s)

      A classic

      GINA DIVITO from Winfield, IL

      This pie turns out perfect every time, especially with the store-bought pie crust. My family loves it!

    •  Star(s)

      The Best Pumpkin Pie

      Gretle Solberg from ,

      My family has used this recipe for their pumpkin pies, for as long as I can remember. We use the same recipe every year. It is very good.

    •  Star(s)

      Family Favorite for a lifetime

      Tanya Roe from ,

      No need to look further for the perfect pumpkin pie recipe. My mother taught me to make pies from scratch when I was a little girl, and this is the recipe she used and I've had all my life.

    •  Star(s)

      My most requested

      SHARON FUNK from Battle Lake, MN

      My husband's absolute favorite pie, and even our toddler granddaughter requests it! And friends request it. And my siblings request it...

    •  Star(s)

      How Can You Go Wrong !

      barbara kastner from PITTSBURGH, PA

      This is the quintessential Thanksgiving recipe and can't be improved on. The splenda idea is a good one and you can make homemade whipped cream with the splenda too. I save the crust scraps and cut out maple leaves and brush them with milk and sprinkle them with cinnamon sugar. I bake them and then when the pie cools and before serving I add them to the top of the pie it looks festive and hides any cracks in the surface of the pie.

    •  Star(s)

      Libby's Pumkin Pie

      mar brown from Pooler, GA

      I make this with splenda,You can't tell the difference neither did my family.

    •  Star(s)

      Libby,s pumpkin pie

      Antoinette Penna from Portland, ME

      Family favorite pumpkin pie recipe

    •  Star(s)

      This recipe that bring my family together

      Kelly Kostecki from

      I try this recipe long time ago I almost forgot about it my late grandma used introduce me to this recipe I used to help when I was little girl and I still doing pumpkin pies before Thanksgiving day my family keep coming back for more

    •  Star(s)

      IT'S THE BEST!

      Terry Schilling from Burlington, WI

      GREAT RECIPE!

    •  Star(s)

      libbys pumpkin pie

      derrel starling from East Bernard, TX

      i love this pie

    •  Star(s)

      MMMMmmmmmm!

      Cherie Dalley from York, SC

      There is a reason this recipe is "famous": it makes the perfect holiday pie. Quick, easy, practically foolproof.

    •  Star(s)

      Best Ever!

      CAROLE LOSCZYK from Ocala

      Tried many recipes but this one is the only one that I use anymore...it's the best!

    •  Star(s)

      Only Way To Go

      RONDA MASSIE from MIMS, FL

      I only use Libby Pumpkin for my pies. Won't buy store premade pies. This is the best way to make a pumpkin pie.

    •  Star(s)

      Best Pumpkin Pie

      PATSY SMITH from CHESTERFIELD, VA

      Libby's Famous Pumpkin Pie recipe is the best pumpkin pie. This is my middle son's favorite pie and he doesn't think it's a holiday if he doesn't get one.

    •  Star(s)

      Libbys Pumpkin Pue

      Jordan K from

      Very Good taste and texture. Simple to make for a first time pie baker.

    •  Star(s)

      very good

      Teresa Schulte from Tracy, MN

      this recipe was sooo easy and also soo very good

    •  Star(s)

      Splenda Version

      Tania Sudduth from Topeka, K S

      I used this recipe to make a pie for my brother whose diabetic. I substituted the sugar for Splenda. Upon eating he asked "you made this with splenda?" Obviously he loved it. I recommend this to anyone. It's perfect!

    •  Star(s)

      LIBBY PUMPKIN

      gene reams from Oconomowoc, WI

      EXCELLENT

    •  Star(s)

      Pumpkin Pie

      JOHN SCHMIEDER from Sandusky, OH

      I never made my own pumpkin pie,always bought ready made at the grocery store. Tried this recipe and found that it was easy and tasted so much better than a store bought pie.

    •  Star(s)

      Libby's pumpkin pie

      Ethan Levine from Raleigh, NC

      If you want to make pumpkin pie it has to be Libby's. I have tried fresh pumpkin but it is never as good!!

    •  Star(s)

      Great Pumpkin Pie

      Gregg Cook from Endwell, NY

      This pie was one of the best I ever fixed.

    •  Star(s)

      Libby's pumpkin

      Dianna Myers from Metamora, OH

      when fresh is not available, only Libby's will do. i have been making pumpkin pies for as long as i can remember, ever since my first halloween, and always enjoyed cutting the pumpkin down and freezing it for pumpkin pie all year round, but there are times when you have to go with canned and only Libby's will be in my pie.

    •  Star(s)

      Libby's pumpkin pie filling for Diabetes

      Bettina Youmans from RHODES, MI

      I just substituted splenda for the sugar. It turned out great. My husband can enjoy pumpkin pie filling once again. I make the filling an place in individual custard cups. Seems like the real thing

    •  Star(s)

      Great Pie

      Linda Randles from North Canton, OH

      I'm not good at making pies but this recipe sounded easy. I had to give it a try. So glad I did. The family thought I bought the pie till I told them I made it. They didn't believe me at first because I'm not good at making pies. But I finally won them over. This is a GREAT recipe. Thanks for sharing it.

    •  Star(s)

      oh my goodness

      Gemma Letman from

      I have just made my first Libbys Pumpkin Pie, and oh my goodness it is amazing and so easy to make the only problem i have is that i live in Ireland and it is really hard to get tins of Libbys, i just got a few sent over from the USA it was expensive but worth it.

    •  Star(s)

      Simply Easy to make

      Lisa Birkbeck from Norwich, Connecticut

      Pumpkin Pie is my all time favorite dessert. I rarely attempt home made pies. I just tried this recipe and it was easy and tasted wonderful. I have added it to my list of "home made desserts". I will no longer buy them store bought. Fresh is the best.

    •  Star(s)

      Just Like Mom's

      Connie Robertson from Wayne City, IL.

      Mom always made her own crust and used Libby's pumpkin and the recipe from the label, for her pies. Now I follow her "recipe" and make my own delicious pies! I always get compliments! By the way, I got Mom's recipe box after she passed on and there is an old Libby's label saved in there - she wanted to make sure she had the recipe. I have tried other brands of pumpkin and nothing compares to Libby's!! Thanks for a great product!

    •  Star(s)

      Famous Pumpkin Pie

      Anthony Pacicca from , Yuma,AZ

      I have been using this recipe for years and have been told by recipients that it is the best they have ever tasted.

    •  Star(s)

      Wonderful Mouth Watering Pies

      Amy Wittmyer from Glen Burnie, MD

      This is a 4 star recipe as written, but... 5 star with Mother's additions! My mother has been making this recipe for many years. She uses this recipe to make sweet potato pie too. Mother only uses approx. 4-6 oz of the evaporated milk, because she also add's an 8 oz brick of cream cheese, 2 teaspoons vanilla extract and 1 teaspoon pumpkin pie spice. Mother always makes the most wonderful mouth watering pies, they are not as runny as the written recipe, or as thick and heavy as a cheesecake. The texture is perfectly in the middle!

    •  Star(s)

      So Easy & So Delicious

      Melissa Dell'Orto from Woodside, NY

      This was my first Thanksgiving cooking ... I made Libby's pumpkin pie and everyone loved it. It was very simple to make and very yummy :-)

    •  Star(s)

      Baked vs Bought

      Kiki Harrison from Itasca, Illinois

      I always make Libby's for thanksgiving. Everyone loves it, but I know they all think I bought it, but I know when you bake it your self, it's special because you made it with love. :)

    •  Star(s)

      Great stuff!

      Susan A from ,

      I love using this recipe and it's great! Everyone loves my Pumpkin pies because of this recipe.

    •  Star(s)

      Easiest Ever---no fail

      April Roberts from ,

      I've used this recipe on multiple occasions, with great success each time. I finally just bookmarked it on my favorites.

    •  Star(s)

      World Famous pumpkin pie

      Betty Elmore from ,

      Libby's pumpkin pie is the best. I refuse to eat any other. Why would anyone buy a ready made pumpkin pie when this is so easy to make and it is always the same. Thank you Libby!!!

    •  Star(s)

      Love this one!!!

      Sandra munoz from arlington, tx

      I use this recipe every year the whole family loves it and my daughter uses it now ! It's become a shared family recipe in our home Thanks Happy holidays

    •  Star(s)

      Perfect

      Jodi Hamilton from Lawton, Oklahoma

      In my family, we take turns making the pies for the holidays. This year is my year, and I'd never made a pumpkin pie before in my life. I gave this recipe a test drive. It was sooo easy and the pie was perfect!!

    •  Star(s)

      The Best!

      Linda Heilman from ,

      Libby's is the best by far. I've tried peeling and cooking my own pumpkin and Libby's tastes as good with less fuss.

    •  Star(s)

      the best

      Michael Morris from West Bend, WI

      I grew up on this, and I don't want anything else. We're going to my step-daughter's for dinner, she said buy to pumpkin pies. Forget it. I'm MAKING 3, 1 to keep at home for us.


    nutrition

    Nutrition Facts

    Serving Size: 8 servings

    Servings Per Recipe: 0

    • Calories: 280
    • Calories from Fat: 100
    • Total Fat: 11g (17% of DV)
    • Saturated Fat: 5g (25% of DV)
    • Cholesterol: 70mg (23% of DV)
    • Sodium: 350mg (15% of DV)
    • Carbohydrates: 40g (13% of DV)
    • Dietary Fiber: 2g (8% of DV)
    • Sugars: 25g
    • Protein: 6g
    • Vitamin A: 130% of DV
    • Vitamin C: 0% of DV
    • Calcium: 15% of DV
    • Iron: 4% of DV

    *Percent Daily Values are based on a 2,000 calorie diet.

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