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cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken pot pie with just 4 ingredients? It couldn't get any easier!
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This quick-fix pot pie can be whipped up in minutes and tastes like you spent hours in the kitchen. Cooked, diced chicken breasts are combined with condensed cream of chicken soup and mixed veggies. Pour into a prepared pie shell, cover with a round of pastry, and bake. Makes eight generous servings.
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Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too.
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This creamy chicken and vegetable dish features an enticing sauce made with Campbell's® Condensed Cream of Potato Soup and Campbell's® Condensed Cream of Broccoli Soup, and is topped with golden biscuits for a real home-style flavor.
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Chicken and vegetables are paired in a creamy sauce and topped with a golden biscuit crust.
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An easy, filling side dish for barbecues or camping can be made by cooking potatoes and vegetables in foil packets. This is an easy recipe for your campfire, BBQ Grill, or oven.
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My sister got this recipe from a restaurant in Ohio and all our family loves it. This is very spicy, and needs time to blend flavors.
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Get Whole-Grain Breakfast Porridge Recipe from Food Network
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This exotic vodka drink was fashioned to celebrate the Seattle Seahawks, their team colors, and their awe-inspiring running back.
Ingredients: vodka, green
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Use this stock to make turkey gravy, or to moisten your stuffing or dressing. It can be made ahead and stored in the refrigerator up to 2 days.
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Cubed ham is paired up with bow tie pasta, apples, and a sweet and spicy dressing in this easy salad.