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This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. The broth is seasoned with basil, allspice, and poultry seasoning.
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I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.
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Chicken, wild rice, and mushrooms are given fine treatment in this elegant casserole.
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A comforting and creamy corn chowder with potatoes and ham is made in the slow cooker. Chili powder and hot sauce add a little kick.
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Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.
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A mixture of sour cream, cream of celery soup, and hash brown potatoes is topped with pork chops, Cheddar cheese, and French-fried onions in this main course casserole.
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This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.
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A simple Filipino beef and vegetable soup in a sour tamarind base that we eat over rice! A meal in itself!
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A combination of eggplant, mushrooms, and wild rice in a creamy sauce. A rich and hearty side dish perfect with poultry, pork, or wild game.
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Cubes of beef and potato are baked together in a mushroom soup and sour cream mixture, and topped with Cheddar cheese and wheat cereal.
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This delicious recipe features chicken breasts baked in a creamy sauce with almonds over a bed of rice and under layers of cheese and crushed potato chips.
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This ultra-gooey sandwich won first place at the Wisconsin Grilled Cheese Championship.