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Egg noodles are topped with shredded chicken and bean sprouts, bathed in hot chicken broth, drizzled with thinly sliced shallots cooked in oil and topped with green onion in this quick Asian soup.
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Get all the flavor of cheese-stuffed jalapeno poppers in the form of a dip, using Neufchatel, Parmesan, and Cheddar cheeses.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don't tell anyone what's inside—just watch their faces when they take a bite.
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Fried potato patties made from leftover colcannon, a combination of mashed potatoes, kale or other greens, and scallions or green onions.
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This tuna and macaroni salad mixed with green vegetables and a creamy mayonnaise dressing is sure to be a family favorite.
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Chicken and veggies are simmered with chicken-flavored stuffing in the slow cooker for hours creating a warm and comforting meal just like mom used to make.
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If you like garlic bread you'll love this! This savory version of the classic Monkey Bread is sure to add fun and flavor to any meal.
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This ain't your grandma's casserole.
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Broccoli, grapes, almonds and bacon are a few ingredients that will makes this wonderful salad a hit at any gathering! Enjoy!
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Filled with a savory cheese and herb mixture, these puffy biscuits are simple, delicious and make a great party appetizer. I have made these for years and they are always a hit!
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Shredded chicken, tomatoes, and jalapeno peppers join Velveeta® in this addictive dip.