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Get Tuna Melt Recipe from Food Network
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Cute mini-quiches contain spinach, imitation crab, and 3 different cheeses. Serve them warm topped with sour cream and salsa or just grab a couple for an easy, portable breakfast.
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Cubes of cooked chicken and brown rice are added to this creamy soup made with roasted garlic chicken broth and roux-thickened milk.
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This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
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Breaded chicken patties are accessorized with onion, celery, and seasonings, then fried up and served with an easy cream sauce.
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Get Turkey Hash with Country Gravy Recipe from Food Network
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This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
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Wedges of onion and colorful bell pepper sauteed with chicken and mushrooms make this Mexican dish a true standout.
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Get White Bean Tuna Salad Recipe from Food Network
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Everyone loves a Cobb salad and this is a great recipe. It makes plain old, shredded iceberg lettuce shine. Bacon, hard boiled eggs, chicken, tomatoes, blue cheese, avocado, green onion and dressing.
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The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.
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This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.