Search Results (667 found)
cooking.nytimes.com
This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thanks to the broiler's high heat, elegance is effortless (and fast) in our pork tenderloin with snow peas, bell peppers, carrots, and scallions.
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Refrigerated crescent rolls top a thick and hearty filling of tuna and mixed veggies.
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I would always ask my mom 'What's for dinner?' and the response would be 'I don't know.' I said I was going to make up a dish called 'I don't know' dish. It turned out pretty good. Ground beef, potatoes and cheese are layered with a few vegetables in this simple one dish meal.
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Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.
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Tender chicken thighs simmer with easy-to-find vegetables like canned tomatoes and frozen turnips and okra to make this spicy chicken soup.
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Get Minted Fruit Salad Recipe from Food Network
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Ground beef and a package of frozen vegetables are your two main shopping list items for this quick-to-make soup. The hearty, flavorful broth is made with tomato sauce, dry onion soup mix, and a teaspoon of white sugar.
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Diced chicken is combined with cream cheese, cream of chicken soup and mixed vegetables. This tasty, very creamy filling is poured into a pastry-lined pan, covered with a top crust, and baked until the pie is tender and golden.
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Get No-Pain Lo Mein Recipe from Food Network
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Use cooked shrimp and frozen mixed vegetables to dress up a pack of ramen noodles with this user-friendly recipe to file with quick dinner ideas.
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This is a great way to use leftover ham, chicken, turkey or beef. A creamy soup mixture of meat, pasta, cheese and veggies provides a great next day casserole.