Search Results (12,476 found)
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Dont be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
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A hearty, cheesy soup with diced tomatoes, shredded chicken, taco seasoning and lots of cheese, this soup will feed a hungry crowd and it's ready in 35 minutes.
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All your Thanksgiving favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time.
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Quickly grilled ham steak is served over a bed of fresh greens in a homemade Dijon mustard and lemon dressing in this hearty meal-size salad.
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This tuna salad with chickpeas, onion, parsley, olives, and feta cheese works as a main dish for sandwiches or as a dip for pita chips.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.