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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Veracruz-style ceviche tostada recipe is a unique combo of scallops, red snapper, olives, jalapeños, tomatoes, and capers all on a crunchy shell.
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This quick-fix pot pie can be whipped up in minutes and tastes like you spent hours in the kitchen. Cooked, diced chicken breasts are combined with condensed cream of chicken soup and mixed veggies. Pour into a prepared pie shell, cover with a round of pastry, and bake. Makes eight generous servings.
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Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.
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This creamy chicken and vegetable dish features an enticing sauce made with Campbell's® Condensed Cream of Potato Soup and Campbell's® Condensed Cream of Broccoli Soup, and is topped with golden biscuits for a real home-style flavor.
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Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust.
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An easy, filling side dish for barbecues or camping can be made by cooking potatoes and vegetables in foil packets. This is an easy recipe for your campfire, BBQ Grill, or oven.
www.simplyrecipes.com
Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.
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Get Iberian Ham with Tomato Relish Recipe from Food Network
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.
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I love ginger, and I had some fresh beets. They just happened. People love them, and they handed out this recipe at a booth at the farmers market this year...
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This delicious take on P.F. Chang's® famous chicken lettuce wraps will have you making a meal of an appetizer!