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This creamy, comforting chowder with potatoes, green beans, and corn is a great way to use up leftover cooked salmon in a weeknight dish.
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Grilled cheese with broccoli, zucchini, and green bell peppers is an easy way to add veggies to your family's diet and still have a nice comfort-food taste.
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These chocolate chip cookies with peppermint extract are tinted green and perfect for celebrating holidays such as Christmas or St. Patty's.
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Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.
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A luscious egg pie with crabmeat, red pepper and Swiss cheese, and a hint of white wine. Serve for a delicious and elegant luncheon!
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This quick and easy dinner with chicken breast, zucchini, and mushrooms is a great go-to recipe midweek that is ready in under 30 minutes.
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Prepared spaghetti sauce makes preparing this favorite Italian standby a breeze. Just add chicken, mushrooms, onion, and green pepper and you are on your way! Serve over angel hair pasta.
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Dress up a bowl of ramen noodles with mushrooms, cilantro, green onion, and lime juice for a spicy, super-quick Asian-inspired dinner for one.
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Chopped fresh tomatoes, green bell pepper and zucchini are cooked in a broth of onion soup mix with browned ground beef and cooked macaroni noodles.
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Get Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Recipe from Food Network