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cooking.nytimes.com
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
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Light, easy and delicious. A neighbor brought this recipe to me when I moved into my house 35 years ago and it has been a favorite ever since.
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This Greek-style vegetable medley is a great side dish to falafel, kabobs, or any other Mediterranean or Middle-Eastern meal. Potatoes, mushrooms and zucchini sing with the sunny flavors of olive oil, garlic, and oregano.
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Get Pasta Pizza Recipe from Food Network
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An Asian-style marinade made with hoisin sauce, fresh ginger and garlic, sesame oil, and lime juice adds zest to these flank steak skewers.
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This is a rich pie that 's made with evaporated milk, lots of milk and eggs, and plenty of coconut. The filling is cooked until thick and creamy, and it 's immediately poured into a baked pie shell and chilled.
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This comforting casserole combines chicken, tortilla strips, red peppers, tomato paste, black beans, and diced green chilies, all bathed in a scrumptious sauce made with Campbell's® Condensed Cream of Chicken Soup.
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Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings.
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
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Get Ja'dilla (Jaden's Quesadillas) Recipe from Food Network
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Get Chili Tortilla Chips Recipe from Food Network
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Flour tortillas filled with apple pie filling and smothered in a simple syrup are baked until sweet and golden.