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A slow-cooked red chicken chili with kidney and black beans has a light, savory-sweet flavor because it's made with mango salsa, stewed tomatoes, and rice vinegar. It isn't too spicy for kids.
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Crispy potato nuggets are loaded with barbequed pulled pork, Cheddar cheese sauce, and pinto beans in these totchos perfect for tailgating.
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Croissant club sandwiches layered with avocado, bacon, Swiss cheese, and turkey are to-die-for versions of the traditional club sandwich.
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Get Pan Seared Diver Scallops Recipe from Food Network
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This versatile vegan bean salad uses black beans, garbanzo beans, edamame, and corn, creating a protein-packed salad for lunch or dinner.
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Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don't have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.
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Ziti tossed with kielbasa, sauerkraut, onion and bell pepper and spiced with a bit of mustard and cayenne.
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Coleslaw mix puts the cabbage into this soup recipe with spicy Italian sausage and an assortment of hearty vegetables to deliver a comforting bowl of warm soup.
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A very thick and dark sauce with a little red pepper kick. Serve with browned Italian sausages, or omit them for a vegetarian meal. This sauce freezes well too.
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Get Mozzarella Stick Stuffed Crust Pizza Recipe from Food Network
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Get Slow-Cooker Sunday Gravy Recipe from Food Network
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This is a tasty soup on-the-go. With tons of veggies and protein, it's also quite wholesome. I almost always have the ingredients in my pantry or freezer, and...