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Eggs, cottage cheese, Cheddar, spinach, and mushrooms come together in a vegetarian breakfast entree that's simple to make the night before.
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Ham and potato casserole in a creamy sauce. Drizzling butter on top is the key to a delicate golden crust.
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Chicken is marinated in what may be the perfect blend of wine and spices, then grilled to perfection!
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Croutons and slices of Swiss cheese create a crust over this soup made with sauteed onions, a package of au jus mix and cans of chicken and beef broth.
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This sweet and spicy mango pineapple salsa is so refreshing you won't be able to stop eating it.
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A wonderful, fresh, light way to serve chicken. Good over rice.
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"My mom used to make this sun-dried tomato dip to spread on grilled cheddar sandwiches," says Michael White. He serves it with crudités.
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Basmati rice is simmered with coconut milk, spices, raisins, and cashews to make a colorful, fragrant Indian-style rice.
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Use a pre-baked pan of corn bread in this stuffing for turkey, chicken or pork loin chops. You can freeze what you don't use for future meals.
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Chicken thighs, crushed pineapple, cider vinegar, soy sauce, and spices are cooked in the pressure cooker for delicious teriyaki chicken in less than an hour!
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This Thai-inspired red curry chicken soup uses prepared rice and leftover chicken, making it an ideal choice for a weeknight dinner.