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Tuna salad is tossed with shoestring potatoes for a delightful crunch.
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Chicken breasts are browned and coated and baked in a creamy, cheesy sauce with mushrooms for a family-pleasing main dish.
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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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A version of Irish cream made with whiskey, sweetened condensed milk, raw eggs, vanilla extract and chocolate syrup.
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Canned pinto beans are simmered with onions, tomato paste, chili powder and vegetable broth, then mashed. It's a quick and easy way to make your own refried beans for burritos, tostadas or dips!
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This creamy mango sauce serves as the foundation for your favorite chicken dish!
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Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing.
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This recipe is by Barbara Kafka and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Transform your leftover ham into a creamy ham and corn chowder for a warm and comforting weeknight meal.
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This Thai-inspired recipe braises monkfish in Madras curry-infused coconut milk to produce a delicate, flavorful, elegant dish.
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Sausage, bell pepper, onion, and celery work with grits in this Southern recipe.