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Serve your guests opulent layers of cream cheese, sour cream and mayonnaise mixed with olives, onions, green peppers and parlsey, tender morsels of chicken and an enriched cream of mushroom soup sauce. Top with bread crumbs and bake.
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My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
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Tri-color rotini is tossed with mayo, cucumbers, olives, and tomatoes in this seasoned pasta salad that's easy to make ahead for parties.
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The sweetness from the sweet potatoes is the perfect complement to the spicy chorizo inside these make-ahead breakfast burritos.
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Salmon and Cheddar cheese are baked together in this simple, yet sophisticated egg pie.
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This is a great summer pasta salad for barbeques and more. It has a slightly sweet, creamy dressing, and is loaded with chicken, cashews, and crunchy veggies.
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This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tuscan Soup with Tortellini Recipe from Food Network
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These mini egg "muffins" get their flavor from smoked sausage and butternut squash-two complementary flavors that leave you satisfied.
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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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An artichoke and spinach eggs Benedict recipe
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Get Grilled Artichoke Sub Recipe from Food Network