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This recipe is by Joanna Pruess and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own garlic ranch dressing using mayonnaise, buttermilk, hard-boiled eggs, and plenty of garlic powder.
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Nachos are upgraded with refried beans, chicken, jalapenos, and Cheddar cheese in this recipe for the party and potluck favorite that's a breeze to prepare.
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Majorly upgrade chicken breasts with a creamy, Mexican cream sauce.
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This easy version of chicken cordon bleu has all the taste of the original, in a kid-friendly sandwich. Chicken, ham, and Swiss cheese are cooked until the cheese melts, and served on toasted onion buns with a creamy honey-mustard sauce.
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This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
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These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! A great snack or breakfast item.
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Get Strawberry Jelly Roll Recipe from Food Network
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Get Apple and Onion Stuffin' Muffins Recipe from Food Network
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Get 4-Step Chicken Marengo Recipe from Food Network