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Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.
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Get Aaron McCargo, Jr.'s Steak Fajita Chili Recipe from Food Network
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Everyone will love these grilled skewers of bell pepper, pineapple, and marinated beef.
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This healthy zucchini salad recipe is easy to customize according to your tastes or to use up what vegetables you might have on hand.
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Get Korean Grilled Chicken Recipe from Food Network
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Chorizo, green chiles, jalapenos, cilantro, and cumin give this meaty lasagna a true spicy southwestern flavor. You won't find this recipe in any Italian cookbook!
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These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!
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Kidney and pinto beans are added to a mixture of ground beef, onions, and green peppers cooked with packets of taco seasoning and ranch dressing in this tomato-based soup.
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Get Light Tacos Recipe from Food Network
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Tender strips of chicken browned in oil, butter and garlic are arranged over hot pasta and topped with a sumptuous sauce of cream, milk, onions, scallions and Parmesan cheese.
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Chef John's twice-baked sweet potatoes are loaded with bacon, scallions, jalapeno, and lime for the tastiest balance of sweet and savory.