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Served on a bed of rice, perfect for soaking up the delectable mushroom sauce. Colorful green pepper and pimento accents make for a suitable Christmas entree.
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Got a cutting board, knife, spoon, a skillet, and 30 minutes? That's all you need to whip up this tasty dinner. Makes great leftovers the next day too!
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The richness of the condensed soups that comprise the creamy sauce for this simple dish will have folks thinking you made it from scratch.
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No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy sauce over all. Kids love these and it's a great way to use leftover chicken.
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Perfect for a Mother's Day brunch, this frittata showcases fresh spring veggies, potatoes, and cheese. Cook the potatoes before you start.
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Another way to use the versatile green bean in summer cooking Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa Green beans are such a reliable and versatile summer vegetable
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Garlicky toasted oats and a goat cheese vinaigrette turn green salad into something very special.
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Get "The Big Game is at Steak" Sandwich Recipe from Food Network
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This vegetarian sandwich from New York's Brooklyn Fare is terrific warm, but for a shortcut, use jarred olive tapenade instead of homemade and serve the sandwich cold.
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Get Quinoa-Stuffed Piquillo Peppers Recipe from Food Network
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Cans of carrots, corn, green beans, potatoes and tomatoes are combined in a slow cooker with stew meat and onion soup mix in this recipe for a one dish meal. Allow 6 hours cooking time.
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Packed with vegetables and a zippy tomato broth, this chicken and rice dish is a potent change of pace.