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Canned diced tomatoes give a different flavor to this broccoli soup.
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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Banish boring chicken breasts with this delicious dish of chicken baked in sour cream and wine sauce, then garnished with crumbled bacon and almonds. Served over hot cooked rice. It turns a package of chicken breasts into a guest-worthy meal.
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A convenient dinner of the popular combination of chicken and mushrooms sauced with a sherried sour cream mixture.
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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.
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No stuffing or rolling necessary to make these enchiladas. Just mix together shredded chicken with sour cream, jack cheese and soup, then layer with tortillas and salsa.
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This colorful dish features red, green and yellow bell peppers with in turmeric-gold rice and scarlet tomatoes. Beautiful to look at, even better to eat.
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Holy guacamole! This is a subtly delightful soup.
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This is an interesting blend of flavors, tangy gorgonzola cheese rolled in tender veal, breaded and sauteed. Finished off in the oven with a simple fruit compote...