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Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
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This is an scaled adaptation of a recipe that I created for my restaurant management class in culinary school. I've reduced the measurements by 4 fold and beefed...
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Toasted slivered almonds, cream and chopped parsley are used to finish this wild rice soup made with chicken broth, onions and grated carrot.
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Sauteed crawfish, green pepper, and green onion in a spicy cheese sauce. It's tossed with pasta, topped with Parmesan cheese and then baked.
cooking.nytimes.com
Years ago, I found an intriguing recipe for a sauce similar to this one I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
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Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
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Sizzling sliced of steak top a bed of fresh spinach sprinkled with dried cranberries and walnuts and crowned with fresh tomato slices.
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Mix miso, spinach, walnuts, and avocado into your oats for an Asian-inspired, savory version of oatmeal.
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A rich Italian-style meat and tomato filling is mixed with rice or orzo, and baked in bell peppers.
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Colorful peppers are stir-fried with chicken. Balsamic vinegar and basil bring plenty of flavor to this exciting dish.