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This is a great recipe for leftover turkey. Even those who say they don't like turkey will eat this. May be assembled in advance and frozen: heat covered dish at 350 degrees F (175 degrees C) for 1 1/2 hours.
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"A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection."
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Pasta combined with tuna, mushroom and celery soups; layered with American cheese, topped with crushed potato chips and baked until bubbly and slightly browned.
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Get Chicken Scallopine with Saffron Cream Sauce Recipe from Food Network
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A homemade dressing made with vinegar, ketchup, brown sugar, and a touch of Worcestershire sauce takes this classic spinach salad with bacon and eggs to a whole new delicious level.
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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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Get Halibut Poached in Olive Oil with Broccoli Rabe Pesto Recipe from Food Network
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Tubular mostaccioli is an excellent pasta to use in pasta salads. This salad combines pasta combines pasta with a tangy dressing, onion, cucumber, and pimentos.
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This chicken quinoa casserole made with fresh broccoli and cream of broccoli soup is an easy-to-make, filling dish for a busy weeknight.
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Get Waldorf Cole Slaw Recipe from Food Network
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Cook the broccoli rabe in a separate pan, not in the soup pot. That way, any excess bitterness from the vegetable goes down the drain with the cooking water rather than into the soup. Youll find, though, that a bit of bite enlivens the lentils.
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This casserole is a good way to use your colored Easter eggs that the Easter Bunny brought your kids!