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This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.
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My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
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Chicken and onion are cooked with scrambled eggs and served over rice in this Japanese favorite.
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Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
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Baked ziti is made a little healthier when using turkey sausage and reduced-fat sour cream and extra vegetables in the recipe.
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Make your own baked tofu! A salty, sweet marinade made with orange juice, soy sauce, and sesame oil, and seasoned with garlic and ginger is used to make this yummy version.
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In this non-traditional steak sandwich, the steak is cut into thick strips, so we're able to get a nice sear on the outside without having to worry about the inside overcooking.
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Get Grandma Tita's Chicken Fricassee Recipe from Food Network
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This is a recipe from my early days of cooking. The first time I made these was for the Grey Cup (Canadian Football Championship) of 1992 and they've been yummy ever since. Enjoy.