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This creamy vegetarian soup made with canned tomatoes and artichoke hearts gets deep flavor from roasted red peppers and Parmesan cheese.
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This slow-cooker green bean casserole combines the creaminess of Alfredo sauce with the crunch of water chestnuts and French-fried onions.
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Spaghetti squash strands are a nutritious alternative to pasta in this dinner dish with chicken breast, paprika, and fire-roasted tomatoes.
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Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.
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Ready in 20 minutes, this ground beef stroganoff is one pot full of creamy, tender beef and egg noodles dressed up in an easy spice mixture.
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These chicken breasts are so juicy, thanks to the hidden treasure of seasoned butter tucked inside. They are then treated to a dilly coating and quickly fried to seal in all that goodness. You sure get a lot for just a little extra fuss.
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Get Walnut and Blue Cheese Wedge Recipe from Food Network
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Your favorite salad is breaking out of the bowl this summer.
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Lasagna noodle rollups have a filling of grilled chicken breast, sauteed portobello mushrooms, spinach and cheese. They are wonderful with a side salad and hot garlic bread.
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Tuna casserole made with orzo pasta, feta cheese, and spinach is a new twist on the traditional tuna casserole recipe your mama used to make.
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This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished with a little cream for extra richness.
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Mushrooms are marinated in vinegar, olive oil, and a handful of spices in this simple recipe.