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This Mexican-inspired dish features a combination of shredded cooked chicken, tomato chipotle soup, onion, garlic, cheese and crispy tortilla strips. It's easy to prepare, super delicious and guaranteed to be a hit at your dinner table!
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This Irish lamb and root vegetable stew is pressure-steamed in an Instant Pot(R) and perfect for dinner on a chilly day.
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Get Adobo Chicken with Margarita Salsa Recipe from Food Network
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Get Monument Cafe Blueberry Pie Recipe from Food Network
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This potato, leek, and carrot soup flavored with fresh ginger and ground turmeric makes a comforting vegetarian first course or entree.
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Homemade chicken matzo ball soup is full of sweet, earthy root vegetables and chopped dill for an updated version of a vintage recipe handed down for generations. Perfect for Passover, but you'll want to make it all year.
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This recipe is by Craig Claiborne With Pierre Franey and takes About 4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Individual Chocolate Souffles Recipe from Food Network
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A sweet potato pie to accompany your sweet potato casserole at Thanksgiving.
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A lattice crust adds the finishing touch to this creamy, fruity summertime pie showcasing fresh blueberries combined with whipped cream and tangy goat cheese.
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A simple, hearty vegetarian soup recipe with earthy roasted garlic, smoky paprika, creamy potato, and silky, bitter kale.
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Leftover chicken makes this one-skillet dinner fast and affordable. Serve in a bowl, wrapped in a flour tortilla, or piled on a bed of greens--the possibilities are endless.