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Using canned cream of chicken as a base, you can have a quick and simple pot of tortellini soup by adding the pasta, more cooked chicken, and spinach.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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This colorful, composed salad with asparagus, roasted tomatoes and avocado slices is drizzled with a sherry vinaigrette.
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Chopped cauliflower, broccoli, and carrots are tossed with fresh herbs and garlic, golden raisins, toasted pumpkin seeds, olive oil, and cider vinegar.
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Get NY Strip au Poivre Recipe from Food Network
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Delicious seasoned peas cooked with onions, peppers, bacon, and ham. A New Orleans style dish. Serve over rice.
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This unique take on a cornbread stuffing uses poppy seeds, bell peppers, and bacon for a visually-appealing side dish for your holiday meals. Add toasted pecans pieces, dried sweet cranberries, or golden raisins for a twist!
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This savory casserole is made with browned ground beef, stuffing mix, and fried potatoes livened up with chopped olives, pickles, and pimentos, and then baked until golden brown and crispy.
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Shrimp and Swiss cheese are stuffed into jumbo pasta shells, baked in a creamy sauce with mushrooms, and topped with Parmesan cheese for a rich-tasting, impressive main dish.
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Eggs whipped with ricotta, basil, and cream blanket a filling of spinach and red onions in this easy, gourmet-tasting quiche that's perfect for any meal of the day.
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This is one of our favorite salad recipes. The combination of Romaine lettuce, toasted pecans, and fresh strawberries is unusual, but so good!
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Dried navy beans are the base for this hearty homemade soup. Onions and celery are sauteed with bacon and added to the chicken bouillon broth, spiced with cloves and bay leaf.