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This is great to have on hand for sandwiches. Wonderful on whole wheat with lettuce or sprouts.
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Leftover cooked turkey never had it so good as when combined with angel hair pasta and mushrooms in a delicate cream sauce flavored with sherry and baked in a casserole.
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Longtime companions cranberry and pumpkin are ripe for a culinary renaissance. Here, they become a spectacular salad course or light lunch.
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Chinese wheat noodles are double cooked, first in water until al dente and then mounded in a frying pan until crisp and brown. Then its smothered with a delicious sauce made from rice wine, soy sauce and wilted spinach. Next comes asparagus simmered in garlic and ginger.
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These traditional glazed Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu add moisture to the ground beef.
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A fisherman's dream soup with an abundance of vegetables, rosemary, and parsley.
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Here's a classic coleslaw recipe made with thinly sliced cabbage, carrots, and green onion. It's seasoned with mayonnaise, mustard, vinegar dressing. This is what you want for picnics, backyard BBQs, and summer potlucks!
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'Tuna mac' gets a tasty makeover with chopped olives, artichoke hearts, and lots of Cheddar cheese in this light, easy version of the any-night classic.
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This chicken salad combines juicy ripe peaches with toasted pecans and celery for an awesome crunch factor.
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Get Creamy Spaghetti and Beans Recipe from Food Network
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It's a cinch to make a vegetarian Caesar salad for two - whisk up a simple garlic dressing, and top with quick-seared convenient Yves Chick'n Veggie Tenders.