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This recipe is by Joanna Pruess and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken flautas, also known as rolled tacos, are tortillas filled with seasoned chicken and deep-fried for a tasty Mexican-inspired appetizer or meal.
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Chicken and veggies are simmered with chicken-flavored stuffing in the slow cooker for hours creating a warm and comforting meal just like mom used to make.
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Fingerling potatoes have a natural hint of sweetness. Roasted with Parmesan cheese and garlic, they make a delicious side that goes well with almost anything.
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Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour.
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This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.
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Split pea soup with ham is a thick and creamy meal to serve on cold winter days. Serve with a chunk of crusty bread.
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Avoid the pre-packaged taco seasoning mix by combining some spices from your pantry.
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This simple side dish is made with fresh spinach and portobello mushrooms.
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Seasoned rice vinegar and fresh ginger give this cucumber and carrot salad a bit of an Asian flair.
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If you don't want to spend hours in the kitchen, try this recipe - you won't be disappointed! Refrigerated biscuits are flattened out into individual pizzas, and topped with ground beef, pepperoni, pizza sauce, feta and mozzarella cheese. Very kid-friendly and delicious.
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A tarragon infused vinegar and oil dressing with a smidgen of sugar, makes this classic spinach/bacon/egg salad just a bit different.